San Jose Tortilla Pie
Cookin' Up Country Breakfasts Cookbook
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Because my husband is in the Navy, we've lived in many parts of the country and have had the great opportunity of trying different foods in each region. This is a family favorite served with fried potatoes and fruit.
SERVINGS: 10-12
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 25 min. Bake: 25 min.
Ingredients:
- 6 corn tortillas (6 inches)
- Oil for deep-fat frying
- Salt
- 1 pound ground beef
- 1 large onion, chopped
- 1 medium green pepper, chopped
- 1 garlic clove, minced
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 2 cups (8 ounces) shredded cheddar cheese
- 1 to 2 cans (4 ounces each) chopped green chilies
- 6 eggs
- 1-1/2 cups milk
- 1/2 teaspoon salt
- Sliced ripe olives, optional
Directions:
Cut each tortilla into eight wedges. Saute a few at a time in hot oil until crisp. Drain on paper towels; sprinkle with salt. In a large skillet, cook ground beef, onion, green pepper and garlic until beef is no longer pink and vegetables are tender; drain. Stir in chili powder, oregano, and cumin. In a greased 13-in. x 9-in. x 2-in. baking dish, layer half of the tortilla wedges, half the meat mixture and half the cheese. Tuck remaining tortilla wedges, point side up, around the edge of dish. In a small bowl, beat eggs, milk and salt. Pour evenly over top. Bake, uncovered at 375° for 25-30 minutes. Garnish with olives if desired. Yield: 10-12 servings.