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San Jose Tortilla Pie Recipe

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.
TOTAL TIME: Prep: 25 min. Bake: 25 min. YIELD:10-12 servings


  • 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


  • 1. 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. 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.

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