Monday, June 1, 2009

Stacked Burrito Pie

Has it really been a month since anybody's posted on here?? Sheesh!!

Well, here's a good recipe to get things started again :) It's a fun twist on regular old burritos!


Stacked Burrito Pie
from Family Fun Magazine

2 TB vegetable oil
1 medium onion, finely chopped
2 cloves garlic, minced
3/4 LB ground beef (I used a pound of ground turkey)
2 tsp chili powder
1 tsp cumin
1/2 tsp salt
3/4 cup water
1 (15 1/2 ounce) can black beans, drained and rinsed
1 1/2 cups frozen corn kernels
4 (10 inch) flour tortillas
1/2 cup sour cream
1 cup salsa
8 oz. Cheddar or Monterey Jack cheese, shredded

Warm oil in a large skillet over medium-low heat. Add onion and saute for 5 min, stirring often. Add garlic and saute another minute.

Increase heat to medium, then add ground beef, chili powder, and cumin. Cook mixture until beef is browned and no longer pink, stirring often, about 3 minutes. Add salt, water, beans, and corn, and bring to boiling, stirring occasionally until the liquid evaporates, about 20 min. Remove mixture from heat and let cool 10 minutes.

Heat oven to 350°. Using the rim of a 9 inch springform pan as a template, trim 3 of the tortillas to the size of the pan. Leave the fourth tortilla untrimmed.

Butter the bottom and sides of the pan. Press the untrimmed tortilla evenly into the pan's bottom. Spread 2 TB of the sour cream over the tortilla, followed by 1/4 cup salsa. Spoon and spread a quarter of the beef mixture over the salsa, then sprinkle a quarter of the grated cheese evenly over the top.

Place one of the trimmed tortillas on top of the cheese, then repeat the layering until the ingredients and tortillas are used up. You should end up with four layers, topped with the final sprinkling of cheese.

Bake until heated through, about 30 minutes. Allow to cool for 10 minutes, then remove the rim from the springform pan. Slice the pie into wedges and serve.

*note- you can also bake this dish in a 9 inch round cake pan and serve it like a lasagna.

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