Friday, February 27, 2009

Tortilla Pie *Untested*

by RecipeTips

Servings: 6

*4 -10 inch flour tortillas* use wpa for selection
1 tablespoon olive oil
1 medium onion - chopped
1 1/2 teaspoons ground cumin
1/2 teaspoon red pepper flakes
salt and pepper to taste
2 tablespoons tomato paste
1 pound lean ground beef
3 cloves garlic minced
1 package (10 oz.) frozen corn kernels
1 (10 oz.) can of tomatoes with green chiles - drained -
1 (15 oz.) can garbanzo beans (chickpeas) - drained 3 cups loosely packed spinach - torn into pieces
2 cups non-fat monterey jack, cheddar or soy cheese - shredded
fresh cilantro for garnish
non-fat sour cream
favorite salsa

Preheat oven to 400°.
Lightly spray or grease the bottom and sides of a springform pan.
In a skillet over medium heat, add olive oil, onion, cumin and red pepper flakes, season with salt and pepper.
Cook until onion has softened - 3 to 5 minutes.
Stir in tomato paste.
Add hamburger and garlic, crumble hamburger as it cooks until no longer pink.
Add corn, spinach, diced tomatoes and garbonzo beans (chickpeas).
Stir and cook until spinach has wilted, approximately 2 minutes.
Place 1 tortilla in the bottom of the pan.
Spread approximately 1 1/2 cup of the beef mixture evenly on top.
Then sprinkle on 1/2 cup cheese.
Repeat with 2 more layers and top with the last tortilla.
Sprinkle with the remaining 1/2 cup of cheese.
Bake pie until slightly browned, 15-20 minutes.
Run a knife around the edge of the pan and remove the sides.
Allow to cool slightly.
Using 2 wide spatulas, lift pie from the bottom of the pan and transfer it to a serving platter or cutting board.
Cut into wedges.
Serve with cilantro, sour cream and salsa if desired.

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