Easy weeknight casserole of layered tortillas, seasoned beef, cheese and salsa.
Course Main Course
Keyword tortilla casserole, tortilla pie
Prep Time 20minutes
Cook Time 40minutes
Total Time 1hour
Author Kelly Wildenhaus | the hungry bluebird
1 4-ouncecan diced green chiles
5whole wheat tortillas6-inch diameter (I've used all kinds ~ whole grain, flour, corn. Just make sure it's 6 inches in diameter, sometimes called fajita size.)
1½cupsshredded Monterey jack cheese
½can cream of mushroom soup with roasted garlic
½cupsalsa (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.
Tortilla pie is a layered casserole of tortillas, seasoned ground beef and cheese, topped with said soup and my favorite homemade 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.