layered mexican tortilla pie

Name: Layered Mexican Tortilla Pie
Prep time: 15 min
Cook time: 3 h
Yield: 6
Cuisine: Mexican
Ingredients: 1 tablespoon(s) canola oil; 1/2 cup(s) onion, chopped; 1 pound(s) ground beef; 1/2 teaspoon(s) chili powder; 1/2 teaspoon(s) ground cumin; 2 can(s) (11-oz) yellow corn with red and green bell peppers, drained; - heavy duty aluminum foil; 1 can(s) (16-oz) refried beans; 6 - (6 inch) flour tortillas; 1 2/3 cup(s) salsa; 2 3/4 cup(s) shredded monterey jack cheese; - toppings: sour cream, chopped fresh cilantro, shredded monterey jack cheese, fresh salsa, guacamole

41 Pinches 1 Photo

Tammy Raynes

Natchitoches, LA

Updated on Apr 22, 2014

I love Mexican food and I love using a crock-pot to cook something in. Don't have time to stand over a stove watching something cook. LOL Found this recipe and adapted it to be used in a crock-pot.

Rate

prep time 15 Min

cook time 3 Hr

method Slow Cooker Crock Pot

yield 6 to 8

Ingredients

1 tablespoon canola oil
1/2 cup onion, chopped
1 pound ground beef
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
2 cans (11-oz) yellow corn with red and green bell peppers, drained
- heavy duty aluminum foil
1 can (16-oz) refried beans
6 - (6 inch) flour tortillas
1 2/3 cups salsa
2 3/4 cups shredded monterey jack cheese
- toppings: sour cream, chopped fresh cilantro, shredded monterey jack cheese, fresh salsa, guacamole

How To Make layered mexican tortilla pie

Step 1

Heat oil in a large nonstick skillet over medium-high heat. Add onion; cook for 3 minutes or until tender. Stir in beef and next 3 ingredients. Cook until beef is no longer pink.

Step 2

Fold 2 (17x12") sheets of aluminum foil into 2 (17x2) strips. Arrange strips in an "X" pattern in a lightly greased 4 quart round slow cooker, allowing foil to extend 1 inch beyond edges of slow cooker.
Step 3

Spread about 1/3 cup refried beans on 1 side of each of 5 tortillas. Place 1 tortilla, bean side up, atop foil "X" in slow cooker. Spoon 1 cup burger mixture over beans; top with 1/3 cup salsa and 1/2 cup cheese Repeat layers 4 times. Top with remaining tortilla, and sprinkle with remaining 1/4 cup cheese. Cover and cook on LOW 3 hours or until cheese melts and edges are bubbly.
Step 4

Remove insert from slow cooker; let stand, uncovered, 15 minutes. Grasping ends of foil strips, carefully transfer pie to a serving plate. Carefully remove foil strips. Cut pie into wedges, and serve with desired toppings. A nice guacamole and tomato salad with some yellow rice goes well with this.
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