Tortilla Pie
Today's Parent
This article has not been rated yet.
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.
Ingredients
-
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
Instructions
- 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.
Nutrition (per serving)
- Calories
- 636,
- Protein
- 38 g,
- Carbohydrates
- 53 g,
- Fat
- 31 g,
- Fibre
- 7 g,
- Sodium
- 1421 mg.