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San Jose Tortilla Pie

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

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

Printed from tasteofhome.com Oct 6, 2008

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San Jose Tortilla Pie cont.

9-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.