Chilaquile Pie
Submitted by rosa-bud
Seasoned ground beef with corn, olives, and chili sauce layered between fried tortillas and melted cheese, then baked until bubbly. A Tex-Mex casserole that feeds a hungry crowd of 8.
YIELD
8 servingsPREP
20 minCOOK
90 minREADY
2 hrsThis is what happens when lasagna moves to the border and never looks back.
Spiced ground beef simmers with chili sauce, sweet corn kernels, and briny black olives, then gets layered between lightly fried flour tortillas and a mountain of grated cheese.
Forty-five minutes in the oven melts everything together into a bubbling, golden-topped pie that slices like a dream.
Garnish with green onions, fresh cilantro, and crisp radish slices for color and crunch.
Kitchen Tips
- Fry the tortillas just long enough to soften them. You don’t want them crispy or they’ll shatter when you layer the casserole.
- Let the meat mixture simmer the full 30 minutes so the chili sauce reduces and the flavors concentrate. Rushing it leaves you with a watery pie.
- Use sharp Tillamook cheddar or any good melting cheese. The better the cheese, the better this whole thing tastes.
Ingredients
Directions
Preheat large skillet, add oil, onion and green pepper and sauté until onion is transparent.
Add beef and stir fry until meat is crumbly and has lost red color.
Add seasonings and let simmer for a few seconds to develop flavor, then add chili sauce, corn and olives.
Cover and simmer 30 minutes.
Meantime, cut up the tortillas, or tear them, and fry but do not brown, then drain.
When meat mixture is ready, start with a double layer of tortilla pieces in the bottom of a large, well greased casserole and alternate layers of tortillas, meat mixture and grated cheese, ending with cheese on top.
Bake uncovered in 350℉ (180℃) oven for 45 minutes.
Garnish with green onions, sprigs of coriander and sliced radishes.
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