What's for dinner, you're wondering? Oh, just this easy-peasy tortilla pie that's loaded with meat, cheese and veggies. It's ready in 30 minutes, too.
2 tsp olive oil
1 1/2 cup red onion, chopped
1 1/2 tsp chili powder
1 tsp ground cumin
1 1/4 cups tomato salsa, divided
1 cup leftover Braised Brisket
1 cup frozen corn kernels
3 cups baby spinach
4 9-in. whole wheat tortillas
2 cups grated cheddar
2 tbsp cilantro leaves, chopped (optional)
1/2 cup low-fat sour cream
Preheat oven to 400F. Line a 9-in. springform pan with parchment paper.
In a large skillet, heat oil over medium. Add onion, chili powder and cumin, and cook until onion has softened, 3 to 5 min. Stir in 1 cup salsa, beef (if you have more than 1 cup of leftover beef, feel free to use all of it), corn and spinach; cook until spinach has wilted, 4 to 6 min, and beef and corn have warmed through.
Place 1 tortilla in the springform pan, spread 1/3 of the beef mixture, then top with ½ cup of cheese. Repeat with 2 more layers. Top with last tortilla, gently pressing to help layers adhere. Spread remaining ¼ cup salsa and sprinkle with remaining cheese.
Bake pie until top is lightly browned, 18 to 23 min. Remove from oven and let stand 5 min. Run knife around the edge of the pan; remove sides. Transfer with a large metal spatula to a cutting board, sliding pie off the base of the pan. Using a serrated knife, cut pie into wedges.
Garnish with cilantro and serve with sour cream, if you wish.
Calories 636, Protein 38g, Carbohydrates 53g, Fat 31g, Fibre 7g, Sodium 1421mg.
Keep up with your baby's development, get the latest parenting content and receive special offers from our partners