I have made versions of this pie throughout the years, but always before I have painstakingly cut the tortillas and layered them in a rectangular pan. Then I found someone who used a pie plate to easily create the layers, and I had to try it. It works great.
The great thing about this recipe is the many ways you can quickly adapt it. You can use ground chicken or turkey, and chicken broth for a lighter version. You can use whole wheat tortillas (which is what I used this time around). And you can add whatever you want to the mixture – I added black beans and corn.
For this recipe you will need:
- 1 lb. ground sirloin
- 1 cup chopped onion
- 2 Tbsp. Victoria Taylor’s Texas Red Seasoning – divided
- 1 Tbsp. butter
- 1 Tbsp. minced garlic
- 1 ½ Tbsp. all-purpose flour
- 1 cup lower-sodium beef broth
- 1 (8 oz) can tomato sauce
- 4 (8 inch) flour tortillas
- 1/3 cup shredded Pepper Jack Cheese
- Salt to taste
Optional: black beans, corn, chopped green chilies
Preheat oven to 400 degrees.
Heat a large nonstick skillet over medium-high heat. Add beef, onion, and 1 Tbsp., Texas Red to pan. Cook until browned, about 6 minutes, stirring to crumble. Salt to taste.
In a medium saucepan, melt butter over medium-high heat. Add garlic and sauté for 1 minute. Sprinkle in the flour and cook for 30 seconds, stirring constantly. Add broth, the remaining Texas Red, and tomato sauce. Bring to a boil and cook for 2 minutes, stirring occasionally. Salt to taste. Add 1 ½ cups of the tomato mixture to the beef mixture, reserving ½ cup of tomato mixture.
Bake for 10 minutes, or until the cheese melts. Cool slightly, and slice in 4 wedges.