Tortilla Pie

17 Jan

Hadn’t made this one in a while and for some reason have never posted it.  It’s one of those I sometimes forget about, which is stupid because it is so easy and so good.  We had my mom over for dinner and we three adults finished it off (probably eating a little more than we should have).  I prefer it with the chicken but it doubles the amount of work because you actually have to break out a pan, unless you purchase pre-cooked chicken or have some extra on hand.  I’ve always used refried beans and the other night I used canned chicken and served it with a little sour cream on the side.

Ingredients:

  • 16 oz. can refried or black beans (whatever you prefer)
  • 1/2 tsp. ground cumin
  • 1 tsp. chili powder
  • 1 cup salsa or picante sauce, divided
  • 8-12 oz. prepared guacamole, divided
  • 1 cup shredded cheddar or Mexican cheese blend, divided
  • 8 (8-inch) whole wheat flour tortillas
  • about 1 cup cooked shredded chicken (optional)

Combine the first three ingredients, stirring well.  Place one tortilla in a greased 9″ cake pan or casserole dish; spread with half of bean mixture (and chicken, if desired) and top with another tortilla.  Spread with half cup salsa and top with another tortilla.  Spread with half of the guacamole and top with another tortilla.  Sprinkle with half of cheese and top with another tortilla.

Repeat layers with remaining ingredients, except cheese.  Cover and bake at 350 for 20 minutes; uncover and sprinkle with remaining cheese.  Bake, uncovered, another 3 to 5 minutes.  Cut into wedges to serve.  Garnish with sour cream and additional salsa and guacamole.

Recipe from Southern Living: Easy Weeknight Favorites

Photos by me, My Little Food Spot

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