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Tortilla Pie

chef.tim.lee's picture
  Lean ground beef 1 1⁄2 Pound
  Enchilada sauce mix 10 Ounce (1 Packet)
  Tomato sauce 16 Ounce (Two 8 Ounce Cans)
  Salt 1⁄2 Teaspoon
  Water 1 Cup (16 tbs)
  Onion 1 Large, finely chopped
  Canned sliced ripe olives 2 1⁄4 Ounce (1 Can)
  Corn tortillas 10
  Grated cheddar cheese 1 Cup (16 tbs)
  Tomato sauce 8 Ounce (1 Can)
  Water 1⁄2 Cup (8 tbs)
  Spicy cheese dip mix 1⁄2 Ounce (1 Package)

In skillet or slow-cooking pot with browning unit, cook beef until crumbly; drain off excess fat.
In mixing bowl, combine dry enchilada sauce mix with tomato sauce, salt, and water; stir in onion, olives, and browned beef.
Line slow-cooking pot with foil by making a "nest" in the bottom.
Spoon 2 tbs.
meat-sauce mixture on foil in bottom.
Arrange alternate layers of tortillas and meat sauce, ending with a layer of sauce on top.
Cover and cook on low for 4 to 6 hours.
Sprinkle with cheese.
Cook another 5 minutes.
Picking up sides of foil liner, lift tortilla pie out of pot.
Slide onto serving dish.
Cut into wedges; serve with sauce.
Makes 6 servings.

Recipe Summary

Difficulty Level: 
Main Dish
Slow Cooked
Preparation Time: 
40 Minutes

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 611 Calories from Fat 162

% Daily Value*

Total Fat 18 g27.9%

Saturated Fat 9.1 g45.7%

Trans Fat 0 g

Cholesterol 85.2 mg28.4%

Sodium 2840.8 mg118.4%

Total Carbohydrates 71 g23.8%

Dietary Fiber 4.3 g17.3%

Sugars 8.1 g

Protein 32 g64.1%

Vitamin A 71.7% Vitamin C 31.3%

Calcium 22.8% Iron 26.3%

*Based on a 2000 Calorie diet

Tortilla Pie Recipe