{"id":736,"date":"2009-03-19T10:50:12","date_gmt":"2009-03-19T16:50:12","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=736"},"modified":"2009-03-19T10:50:12","modified_gmt":"2009-03-19T16:50:12","slug":"tortilla-pie","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2009\/03\/19\/tortilla-pie\/","title":{"rendered":"Tortilla Pie"},"content":{"rendered":"<p>This is a quick, easy and yummy meal with ingredients you probably have on hand. \u00a0I originally found this recipe in an issue of <a href=\"http:\/\/www.marthastewart.com\/everyday-food?src=footer\" target=\"_blank\">Everyday Food<\/a>. \u00a0I&#8217;ve made this in a lot of different ways and there are a few variations on the Martha Stewart website. \u00a0There is a version with ground beef, for which I usually use ground turkey, and a vegetarian version. \u00a0I have substituted frozen chopped spinach for the fresh with good results&#8230;less work and less $$. \u00a0There is no need for a side dish with this hearty meal, but rice would be a good choice. \u00a0I usually just serve this with a green salad.<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-medium wp-image-739\" title=\"tortilla-pie2\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/03\/tortilla-pie2.jpg?resize=300%2C242\" alt=\"tortilla-pie2\" width=\"300\" height=\"242\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/03\/tortilla-pie2.jpg?resize=300%2C242 300w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/03\/tortilla-pie2.jpg?resize=1024%2C827 1024w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/03\/tortilla-pie2.jpg?w=1105 1105w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<p>\u00a0The last time I made this pie I was at the store without the recipe. \u00a0A dilema that I&#8217;m sure at least one person reading this had experienced. \u00a0So, I had to improvise. \u00a0I used ground turkey, a can of corn, a can of black beans, left out the spinach and added a can of diced tomatoes and green chlies. \u00a0You can&#8217;t go wrong with flavors you like, so try any combination of things that sound good. \u00a0The only problem could be if you get a little overzealous with the filling and end up with more than will fit in the pie! \u00a0I use leftover filling rolled up in flour tortillas.<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-medium wp-image-740\" title=\"tortilla-pie\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/03\/tortilla-pie.jpg?resize=300%2C206\" alt=\"tortilla-pie\" width=\"300\" height=\"206\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/03\/tortilla-pie.jpg?resize=300%2C206 300w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/03\/tortilla-pie.jpg?resize=1024%2C705 1024w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/03\/tortilla-pie.jpg?w=1519 1519w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<p style=\"text-align: center;\"><em><a href=\"http:\/\/www.marthastewart.com\/recipe\/tortilla-pie?autonomy_kw=tortilla%20pie&amp;rsc=header_1\" target=\"_blank\">Tortilla Pie<\/a>\u00a0<\/em><\/p>\n<p>\u00a0<\/p>\n<ul>\n<li>4 flour tortillas (10-inch)<\/li>\n<li>1 tablespoon olive oil , plus more for pan<\/li>\n<li>1 medium onion , chopped<\/li>\n<li>1 1\/2 teaspoons ground cumin<\/li>\n<li>1\/4 teaspoon red-pepper flakes<\/li>\n<li>Coarse salt and ground pepper<\/li>\n<li>2 tablespoons tomato paste<\/li>\n<li>1 pound ground beef sirloin<\/li>\n<li>3 garlic cloves , minced<\/li>\n<li>1 package (10 ounces) frozen corn kernels<\/li>\n<li>3 packed cups loose baby spinach (about 5 ounces) , torn into pieces<\/li>\n<li>2 cups (8 ounces) shredded Monterey Jack cheese<\/li>\n<li>Fresh cilantro sprigs, for garnish (optional)<\/li>\n<li>Sour cream (optional)<\/li>\n<\/ul>\n<p>\u00a0<\/p>\n<p>\u00a0<\/p>\n<ol>\n<li><span>Preheat oven to 400 degrees. Using a paring knife, trim tortillas to fit a 9-inch springform pan (use the removable bottom of the pan as a guide). Assemble pan with the bottom upside down; lightly oil bottom and sides. Set aside.<\/span><\/li>\n<li><span>In a large skillet, heat oil over medium. Add onion, cumin, and red-pepper flakes; season with salt and pepper. Cook until onion has softened, 3 to 5 minutes. Stir in tomato paste. Raise heat to medium-high; add beef and garlic. Cook, breaking up meat with a spoon until no longer pink, 4 to 6 minutes. Add corn and spinach; stir until spinach has wilted, about 2 minutes.<\/span><\/li>\n<li><span>Place one tortilla in the prepared pan. Spreading evenly, top with 1 1\/2 packed cups beef mixture, then 1\/2 cup cheese. Repeat with two more layers. Top with last tortilla, and sprinkle with remaining 1\/2 cup cheese.<\/span><\/li>\n<li><span>Bake pie until top is lightly browned, 15 to 20 minutes. Run knife around edge of pan; remove sides. Using two wide metal spatulas, lift pie from bottom of pan, and transfer to a cutting board. Cut into wedges. If desired, serve with cilantro and sour cream.<\/span><\/li>\n<\/ol>\n<p>\u00a0<\/p>\n<p>Here is the veggie version.<\/p>\n<p style=\"text-align: center;\"><em>Tortilla and Black Bean Pie<\/em><\/p>\n<p>\u00a0<\/p>\n<ul>\n<li>4 (10-inch) flour tortillas<\/li>\n<li>1 tablespoon canola oil<\/li>\n<li>1 large onion, diced<\/li>\n<li>1 jalapeno chile, minced (remove seeds and ribs for less heat)<\/li>\n<li>2 cloves garlic, minced<\/li>\n<li>1\/2 teaspoon ground cumin<\/li>\n<li>Coarse salt and ground pepper<\/li>\n<li>2 cans (15 ounces each) black beans, drained and rinsed<\/li>\n<li>12 ounces beer, or 1 1\/2 cups water<\/li>\n<li>1 package (10 ounces) frozen corn<\/li>\n<li>4 scallions, thinly sliced, plus more for garnish<\/li>\n<li>2 1\/2 cups (8 ounces) shredded cheddar cheese<\/li>\n<\/ul>\n<p>\u00a0<\/p>\n<p>\u00a0<\/p>\n<ol>\n<li><span>Preheat oven to 400 degrees. Using a paring knife, trim tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide. Set aside.<\/span><\/li>\n<li><span>Heat oil in skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 5 to 7 minutes.<\/span><\/li>\n<li><span>Add beans and beer to skillet, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and scallions, and remove from heat. Season with salt and pepper.<\/span><\/li>\n<li><span>Fit a trimmed tortilla in bottom of springform pan; layer with 1\/4 of the beans and 1\/2 cup cheese. Repeat three times, using 1 cup cheese on top layer. Bake until hot and cheese is melted, 20 to 25 minutes. Unmold pie; sprinkle with scallions. To serve, slice into wedges.<\/span><\/li>\n<\/ol>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 0;float:none;height:70px;\"><script src=\"http:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/www.hottie-biscotti.com\/blog\/2009\/03\/19\/tortilla-pie\/\" send=\"false\" layout=\"standard\" width=\"400\" show_faces=\"true\" font=\"arial\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div><!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>This is a quick, easy and yummy meal with ingredients you probably have on hand. \u00a0I originally found this recipe in an issue of Everyday Food. \u00a0I&#8217;ve made this in a lot of different ways and there are a few variations on the Martha Stewart website. \u00a0There is a version with ground beef, for which [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[4],"tags":[],"jetpack_publicize_connections":[],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p51jE-bS","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/736"}],"collection":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/comments?post=736"}],"version-history":[{"count":5,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/736\/revisions"}],"predecessor-version":[{"id":743,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/736\/revisions\/743"}],"wp:attachment":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/media?parent=736"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/categories?post=736"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/tags?post=736"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}