Mexi- pie

Stormy Stewart


Was looking for something different yesterday so I thought a minute and made this. It was done in about a half hour.

Eric loved it more than mexican lasagna

pinch tips: How to Use a Meat Thermometer



2 -3


15 Min


10 Min




1 lb
1 can(s)
pinto beans
valhalla onion
1 pkg
taco seasoning or equivalent
3 oz
cream cheese
1 tsp
chilli powder
flour tortillas (we used spelt)
2 c
cheese (taco or moz)
1 jar(s)
tostitos chunky salsa (we used mild)

Directions Step-By-Step

Set cream cheese out to soften.

Preheat oven to 350 degrees

Cook your hamburger and onion together until done adding taco spice and chili powder toward end of cooking time. Mash the kidney beans and put in the meat mixture. Warm and set aside.
Spray a baking sheet. put down a tortilla. using about 1/2 of the meat mix spoon on and smooth out to end of tortilla. Top with 1/3 of the shredded cheese. top with a little salsa

With second tortilla spread the cream cheese over the entire tortilla. put on top of other tortilla. add all most all the remaining meat mixture saving a little as a garnish for on top if desired. add 1/3 of shredded cheese. top with a little salsa.
top with last tortilla and cover with last of shredded cheese. Place in oven for 10-20 minutes until cheese is melted and starting to brown around the edges.

Slice in half or forths and serve.
Can be garnished with more salsa or leftover meat mix or both.
I used the medium tortilla so I used only 2/3rds of the meat mix. So this is what I did today with the leftover meat


In a square larger than samdiwtch container put the meat mix in bottom, follow it with 2 oz cream cheese, 4-5 tablespoons tortitos salsa, and top with 1/3 cup shredded cheese. Serve cold with chips or microwave 1 1/2 - 2 minutes and serve warm

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy