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Tortilla Pie

chef.tim.lee's picture
Ingredients
  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)
Directions

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: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Beef
Preparation Time: 
40 Minutes
Servings: 
6

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