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Layered Tortilla Pie

This is a nice dish for potluck dinners and picnics—my family really devours it whenever I serve it! My sister used to serve tortilla pie at the hunting and fishing lodge she operated in Colorado.—Delma Snyder, McCook, Nebraska
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    6 servings

Ingredients

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 can (8 ounces) tomato sauce
  • 1 garlic clove, minced
  • 1 tablespoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (2-1/4 ounces) sliced ripe olives, drained, optional
  • 1 tablespoon butter
  • 6 corn tortillas (6 inches)
  • 2 cups shredded cheddar cheese
  • 1/4 cup water

Directions

  • In a large skillet, cook beef and onion until meat is no longer pink; drain. Add the tomato sauce, garlic, chili powder, salt, pepper and, if desired, olives. Bring to a boil. Reduce heat; simmer for 5 minutes or until thickened.
  • Lightly butter tortillas on one side; place one tortilla, buttered side down, in a 2-qt. round casserole. Top with about 1/2 cup meat mixture and 1/3 cup cheese. Repeat layers, ending with cheese.
  • Pour water around the sides of casserole (not over top). Cover and bake at 400° for 20 minutes or until heated through. Let stand 5 minutes before cutting.
Nutrition Facts
1 wedge: 350 calories, 20g fat (12g saturated fat), 82mg cholesterol, 722mg sodium, 19g carbohydrate (2g sugars, 3g fiber), 24g protein.

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