Stacked Tortilla Pie

2013 February 2013 Food Recipes Suzanne A. Marshall

By Suzanne A. Marshall from the February 2013 Edition


1 pound ground beef
1 medium chopped onion
1 can (8 oz.) tomato sauce
1 garlic glove minced
1 Tbs. chili powder ½ teaspoon salt ¼teaspoon pepper
1 can (2 ¼ oz.) drained and sliced black oliv
1 Tbs. butter
6 corn tortillas (6 inches)
2 cups shredded cheese (cheddar or white) ¼ cup water


In a large skillet, cook beef and onions until the meat is no longer pink; drain.Add the tomato sauce, garlic, chili powder, salt, pepper and olives.Bring to a boil then reduce heat and simmer for five minutes or until thickened.Lightly butter the bottoms of the tortillas (one side). In a round casserole (2qt) place one tortilla butter side down and top with about ½ cup of the mixture and 1/3 cup of the cheese.Repeat the layers ending with the cheese.Pour the water around the sides of the casserole not on the stack.Cover and bake at 400 F for 20 minutes or until heated through.Let stand for 5 minutes to firm before slicing.


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