Tortilla Pie

In my book, tacos are pretty close to the perfect food. I love the combination of fresh, zesty, savory and spicy, all delivered on the greatest-ever vehicle for food consumption—the tortilla. The problem is, my family tends to balk at eating the same thing week after week. Enter tortilla pie: a cheesy Tex-Mex take on lasagna that delivers all the goodness of tacos but adds layers of creamy, melty cheese, resulting in a tower of flavor.

And just like with tacos, you can customize this tortilla pie recipe to create the perfect flavor combination for your household. So go ahead and get creative. This recipe for Southwestern comfort food can handle it.

Ingredients for Tortilla Pie

Melissa Patterson for Taste of Home

• Ground beef: Lean ground beef works best in this recipe. The leaner meat is lower in calories and saturated fat and produces a less greasy final product. If you’re avoiding red meat altogether, you can substitute ground turkey or ground chicken for the beef.
• Onion: White onion is generally the onion of choice when preparing Mexican or Tex-Mex dishes. White onions are strong enough to impart an onion flavor without leaving a strong oniony aftertaste.
• Garlic: Two cloves of raw garlic, crushed and minced, add an aromatic, pungent and spicy flavor to this recipe.
• Chili powder: This is a blend of ground spices primarily responsible for the Southwestern flavors in this recipe. Our Test Kitchen did some research to find the best chili powder out there, or you can make your own chili seasoning blend.
• Cumin: Ground cumin is an earthy, warm aromatic spice used in cuisines worldwide, and it’s a staple in Mexican and Tex-Mex recipes.
• Tomatoes: One can of Mexican diced tomatoes is called for in this recipe. Feel free to substitute it with your favorite chunky tomato salsa, if you prefer.
• Ricotta cheese: Typically an ingredient in Italian recipes like lasagna and manicotti, ricotta cheese gives the creamy substance to the layered filling in this tortilla pie. Cottage cheese will also work, but opt for a small-curd version if you choose this alternative.
• Mozzarella: One of the most readily available melting cheeses, mozzarella is what gives pizza and lasagna that stretchy cheese pull. If you want to turn the dial more toward Mexican flavors, try using Chihuahua, Asadero or Oaxaca cheese.
• Cilantro: One of the most common herbs in Mexican and South Asian cuisine, cilantro brings a bright, lemony and herbal flavor to this recipe.
• Tortillas: Whole wheat tortillas are called for here, and they have fewer calories, less fat and more fiber, making them a healthier option than traditional flour tortillas.
• Cheddar cheese: The final topping on the tortilla pie, cheddar cheese adds flavor, color and just the right amount of cheesy goodness to the finished dish.

Directions

Step 1: Cook the beef and flavorings

Melissa Patterson for Taste of Home

In a large skillet, cook and crumble the beef with the onion and garlic over medium heat until the meat is no longer pink, four to six minutes. Stir in the spices and canned tomatoes. Let the mixture come to a boil, and remove the pan from the heat.

Step 2: Make the cheese filling

Melissa Patterson for Taste of Home

In a small bowl, mix the ricotta cheese, mozzarella cheese and 2 tablespoons of the chopped cilantro until they’re thoroughly incorporated.

Step 3: Assemble the tortilla pie

Melissa Patterson for Taste of Home

Preheat the oven to 400°F. Place a single tortilla in a 9-inch round cake pan coated with cooking spray. Layer it with half the meat sauce, then another tortilla, then the ricotta mixture, spreading the cheese evenly. Repeat with another tortilla and the remaining meat sauce. Top the pie with the remaining tortilla, then sprinkle on the shredded cheddar cheese and remaining cilantro.

Step 4: Bake the tortilla pie

Melissa Patterson for Taste of Home

Bake the tortilla pie, covered with aluminum foil, until it’s heated through and the cheese is bubbly, 15 to 20 minutes. Remove the pie from the oven, and cut it into quarters for serving.

Melissa Patterson for Taste of Home

Tortilla Pie Variations

• Make it vegetarian: Replace the ground beef with black or pinto beans, or use your favorite plant-based meat substitute, and this tortilla becomes a perfect option for meatless Monday.
• Try it with shrimp: For a seafood twist on this tortilla pie, replace the ground beef with sauteed shrimp.
• Taco it up: Before serving, add chopped lettuce, diced tomatoes and dollop of sour cream.

How to Store Tortilla Pie

Place any leftovers into a covered, airtight container and store them in the refrigerator for up to three days. To reheat the tortilla pie casserole, simply pop it into the microwave for about a minute, until it’s heated through.

Can I freeze tortilla pie?

You can. Wrap each piece of leftover tortilla pie with plastic wrap, and place it into a freezer bag, removing any excess air. The pie can be frozen for up to three months. When you’re ready to eat it, thaw it in the refrigerator overnight and reheat it in the microwave.

Tortilla Pie Tips

Melissa Patterson for Taste of Home

Can this pie be made gluten-free?

Absolutely. You’ll just have to substitute the whole wheat tortillas with corn or a gluten-free flour alternative.

Can I make this with leftover rotisserie chicken?

Leftover rotisserie chicken is a great option for this layered tortilla pie. Just sub in the chicken, then follow the recipe as directed.

Can I use salsa verde in place of the tomatoes?

Salsa verde is a fantastic way to give this tortilla pie a different flavor profile. You can use your favorite store-bought variety or make your own zesty salsa verde.