Tuesday, March 27, 2012
To continue my week of pie posts I made another savory selection tonight: Tortilla Pie. I think it came out really good and so did the people I made it for. It will definitely be added to the dinner rotation.
1 lb lean ground beef
1 packet taco seasoning
¾ cup water
1 can pinto beans, undrained
¼ cup diced onion
1 diced plum tomato
2 cloves garlic,, minced
1 tsp chili powder
½ tsp cumin
¼ tsp fresh ground pepper
1 chipotle chili from a can of chipotle chilies in adobe, finely chopped
1 16 oz jar salsa
2 tsp lime juice
2-3 tbs chopped cilantro
Salt to taste
8 burrito grande size flour tortilla
12 ounces shredded Mexican blend or cheddar cheese
For garnish: sour cream, chopped cilantro, fresh chopped jalapenos and remaining salsa
Preheat oven to 350.
Brown beef and drain off fat. Add the taco seasoning and water. Simmer, stirring occasionally until the liquid is absorbed. Set aside.
For the beans, saute the onion, tomato and garlic in a nonstick skillet for 2-3 minutes to soften. Add the beans with their liquid. Stir in the chili powder, cumin, pepper and the chipotle chili. Mash with a potato masher until fairly smooth but with some texture. Bring to a simmer. Cook until it is the constancy of peanut butter, about 10 minutes. (It may splatter, I cover it with a splatter screen). Set aside.
Mash the avocado with the lime juice, cilantro and salt to taste.
I cover the baking sheet with a piece of parchment paper. Place a tortilla on parchment. Cover with ½ of the beef mixture. Sprinkle the3 beef with some of the cheese. Top with a second tortilla. Spread 1/3 cup salsa over it. Top with another tortilla. Spread ½ of the bean mixture over top. Sprinkle the beans with some of the cheese. Top the beans with a tortilla. Spread all of the avocado mixture over the tortilla. Top the avocado mixture with another tortilla, then with remaining meat. Sprinkle meat with some cheese. Place another tortilla over top and spread with 1/3 cup salsa then another tortilla. Spread with the remaining bean mixture and sprinkle with some cheese. Top with the final tortilla. Spread the top with 1/3 cup salsa. Sprinkle with the remaining cheese.
Bake at 350 for 30 minutes. Serve topped with sour cream, remaining salsa, chopped cilantro, chopped fresh jalapenos.