Stacked Burrito Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 tbsp. canola oil1 medium onion, chopped2 cloves garlic, minced3/4 pounds lean ground beef2 tsp. chili powder2 tsp. cumin1/2 tsp. salt3/4 cup water1 (15 1/2 oz) can black beans, drained and rinsed1 1/2 cup frozen corn kernels4 (10 inch) flour tortillas1/2 cup light sour cream1 cup salsa8 oz. 2% Cheddar or Mont. Jack, shredded
1. In a large skillet over medium-low heat, warm the oil. Add the onion and saute for 5 minutes, stirring often. Add the garlic and saute another minute.
2.Increase the heat to medium, then add the ground beef, chili powder, and cumin. Cook the mixture until the beef is browned and no longer pink, stirring often, about 3 minutes. Add the salt, water, black beans and corn and bring mixture to a boil. Allow it to continue boiling, stirring occasionally, until the liquid evaporates, about 15-20 minutes. Remove the mixture from the heat and let it cool for 10 minutes.
3. Heat the oven to 350. Using the rim of a 9-inch springform pan as a template, trim 3 of the tortillas to the size of the pan. Leave the fourth tortilla untrimmed. Note: you can also bake this dish in a 9-inch round cake pan and serve it like a lasagna.
4.Spray the bottom and sides of the pan with cooking spray. Press the untrimmed tortilla evenly into the pan's bottom. Spread 2 tablespoons of the sour cream over the tortilla, followed by 1/4 cup of the salsa. Spoon and spread a quarter of the beef mixture over the salsa, then sprinkle a quarter of the shredded cheese evenly over the top.
5. Place one of the trimmed tortillas on top of the cheese, then repeat the layering of the sour cream, salsa, beef and cheese. Continue this way until the ingredients and tortillas are used up. You should end up with four layers, topped with the final sprinkling of cheese.
6. Bake the pie until heated through, about 30 minutes or so. Allow it to cool for 10 minutes, then remove the rim from the springform pan, if you used one. Slice the pie into wedges using a sharp knife. Makes 10 servings.
Number of Servings: 10
Recipe submitted by SparkPeople user MOMZOF3.
2.Increase the heat to medium, then add the ground beef, chili powder, and cumin. Cook the mixture until the beef is browned and no longer pink, stirring often, about 3 minutes. Add the salt, water, black beans and corn and bring mixture to a boil. Allow it to continue boiling, stirring occasionally, until the liquid evaporates, about 15-20 minutes. Remove the mixture from the heat and let it cool for 10 minutes.
3. Heat the oven to 350. Using the rim of a 9-inch springform pan as a template, trim 3 of the tortillas to the size of the pan. Leave the fourth tortilla untrimmed. Note: you can also bake this dish in a 9-inch round cake pan and serve it like a lasagna.
4.Spray the bottom and sides of the pan with cooking spray. Press the untrimmed tortilla evenly into the pan's bottom. Spread 2 tablespoons of the sour cream over the tortilla, followed by 1/4 cup of the salsa. Spoon and spread a quarter of the beef mixture over the salsa, then sprinkle a quarter of the shredded cheese evenly over the top.
5. Place one of the trimmed tortillas on top of the cheese, then repeat the layering of the sour cream, salsa, beef and cheese. Continue this way until the ingredients and tortillas are used up. You should end up with four layers, topped with the final sprinkling of cheese.
6. Bake the pie until heated through, about 30 minutes or so. Allow it to cool for 10 minutes, then remove the rim from the springform pan, if you used one. Slice the pie into wedges using a sharp knife. Makes 10 servings.
Number of Servings: 10
Recipe submitted by SparkPeople user MOMZOF3.
Nutritional Info Amount Per Serving
- Calories: 317.0
- Total Fat: 13.3 g
- Cholesterol: 32.5 mg
- Sodium: 471.6 mg
- Total Carbs: 34.1 g
- Dietary Fiber: 5.5 g
- Protein: 16.1 g
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