Last summer, I drove 600 miles in pouring rain to Minneapolis to visit friends. When I finally made it to Beth’s place, I was greeted by her and her husband with big hugs, a glass of wine and dinner waiting for me in the oven. It was just the best! Comforting and inviting, she made tortilla pie ~ her mom’s recipe. It was perfect and so good.
Beth and Steve are great cooks and we share recipes all the time. I’ve included some of her’s here, like her sour cream coffee cake, pumpkin chocolate chip muffins and I used honey from their beehives for crostini. I came back home with her tortilla pie recipe and have made it many times. Meathead and Picky Eater love it. I always wanted to share it, but, truth be told, it never photographed very well.
I was staring at some leftover tortillas on the counter the other day and remembered tortilla pie. I made it that night, took a bunch of photos that actually looked pretty good and decided to put it on the blog. Just got to share this one.
The only thing I’m not crazy about is the cream of mushroom soup. Yeah, I never use the stuff. I tried swapping it out and using sour cream but it wasn’t as good, as Picky Eater immediately would point out. I just cut back on the amount, it’s just fine with a little less and really does work well in this dish. Plus, Beth told me to use cream of mushroom with roasted garlic. Who knew that existed, I sure didn’t.
Tortilla pie is a layered casserole of tortillas, seasoned ground beef and cheese, topped with said soup and salsa. It comes out of the oven bubbly and melty and I garnish it with sour cream, avocado and cilantro. And of course, pass around extra salsa, sour cream and cheese.
Like I said, this recipe is from Beth’s mom, she’s a doll, I just love her (and her dad, too!). It’s delicious, and really, isn’t mom’s cooking always the best? Thanks for sharing this with my family Beth and Sandy ~ I think of you both every time I make it 😘.
- 1 pound ground beef
- 1 medium onion, chopped
- 2 tablespoons chili powder
- 1 4- ounce can diced green chiles
- 2 tablespoons butter
- 5 whole wheat tortillas, 6-inch diameter (I've used all kinds ~ whole grain, flour, etc. Just make sure it's 6 inches in diameter, sometimes called fajita size.)
- 1½ cups shredded Monterey jack cheese
- ½ can cream of mushroom soup with roasted garlic
- ½ cup salsa (whatever you like, I recommend smooth though, not chunky)
- Sour cream, cilantro, avocado, more salsa for serving; all optional
- In large skillet, brown ground beef and onion, breaking up with a wooden spoon, until meat is no longer pink. Drain excess fat, stir in can of chopped green chiles. Add chili powder and some salt, stir and simmer a few minutes. Remove from heat and set aside.
- Preheat oven to 350º.
- Heat a nonstick skillet and add a small amount of butter. Add tortillas, one at a time, and lightly brown on both sides. Add more butter after each one. Stack on small plate and set aside.
- Lightly spray the bottom of a small round casserole just big enough to hold the tortillas, about 6 inches in diameter. Score your meat mixture into four portions, and divide your cheese into four portions. Layer the casserole: 1 tortilla, ¼ of the meat, ¼ of shredded cheese ~ 4 times. Top the 5th tortilla with ½ can of the cream of mushroom soup, spreading evenly over the top. Pour salsa on top of soup, spreading evenly.
- Bake until hot and bubbly, about 40 - 45 minutes. Remove and garnish with sour cream, avocado slices and cilantro. Serve with more toppings, if desired. Enjoy.