"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Stacked Burrito Pie Recipe

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This recipe for Stacked Burrito Pie, by , is from A Memoir Of Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Suzanne Kelly
Added: Tuesday, August 18, 2009


2 Tbsp oil
1 med. onion, finely chopped
2 cloves garlic, minced
1lb ground beef
2 tsp chili powder
1 tsp cumin
1/2 tsp salt
3/4 c. water
1 (15oz) can black beans, drained and rinsed
1 1/2 c. frozen corn kernels
4 (10 in) flour tortillas
1/2 cup sour cream
1 cup salsa
8 oz cheddar or Monterey jack cheese, grated
Springform pan (9 or 10 Inch)

In large skillet over med-low heat warm oil. Add onion and saute for 5 min. stirring often. Add garlic and saute another minute. Increase heat to med. and add ground beef, chili powder and cumin. Cook until no longer pink. Add salt, water, black beans and corn and bring to a boil stirring occasionally until liquid evaporates, about 20 minutes. Remove and allow to cool for 10 min.
Heat oven to 350*. If tortillas are bigger than springform pan trim 3 of the tortillas to the same size of pan and leave forth one for bottom of Burrito Pie. Spray bottom of springform pan (a round cake pan may also be used) place untrimmed tortilla evenly into the pan's bottom. Spread 2 tbsp of sour cream over tortilla followed by 1/2 cup salsa. Spoon quarter of the beef mixture over salsa, then sprinkle a quarter of grated cheese evenly over top.
Placed another tortilla on top of cheese and repeat layering... tortilla, sour cream, salsa, beef and cheese until you end with a final layer of meat. (save remaining cheese to add at final 10 minutes of baking).
Bake 30 minutes, adding remaining cheese at final 10 minutes. Allow burrito pie to cool for 10 minutes before removing springform pan. Slice pie into wedges using a sharp knife.

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