Tortilla Pie

chef.tim.lee's picture

Sep. 16, 2011


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: Easy
Servings: 6

Nutrition Facts

Serving size

Calories 611Calories from Fat 162

 % Daily Value*

Total Fat 18 g27.7%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 2840 mg118.33%

Total Carbohydrates 71 g23.7%

Dietary Fiber 4 g16%

Sugars 8 g

Protein 32 g64%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet