HEATED TORTILLA PRESS RECIPES

Name: Layered Tortilla Pie
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings.
Cuisine: North America, Mexican
Ingredients: 1 pound ground beef; 1 medium onion, chopped; 1 can (8 ounces) tomato sauce; 1 garlic clove, minced; 1 tablespoon chili powder; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 can (2-1/4 ounces) sliced ripe olives, drained, optional; 1 tablespoon butter; 6 corn tortillas (6 inches); 2 cups shredded cheddar cheese; 1/4 cup water

LAYERED TORTILLA PIE RECIPE: HOW TO MAKE IT

Layered Tortilla Pie Recipe: How to Make It image

This is a nice dish for potluck dinners and picnics—my family really devours it whenever I serve it! My sister used to serve tortilla pie at the hunting and fishing lodge she operated in Colorado.—Delma Snyder, McCook, Nebraska

Provided by Taste of Home

Categories Dinner

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 pound ground beef
1 medium onion, chopped
1 can (8 ounces) tomato sauce
1 garlic clove, minced
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (2-1/4 ounces) sliced ripe olives, drained, optional
1 tablespoon butter
6 corn tortillas (6 inches)
2 cups shredded cheddar cheese
1/4 cup water

Steps:

In a large skillet, cook beef and onion until meat is no longer pink; drain. Add the tomato sauce, garlic, chili powder, salt, pepper and, if desired, olives. Bring to a boil. Reduce heat; simmer for 5 minutes or until thickened. , Lightly butter tortillas on one side; place one tortilla, buttered side down, in a 2-qt. round casserole. Top with about 1/2 cup meat mixture and 1/3 cup cheese. Repeat layers, ending with cheese., Pour water around the sides of casserole (not over top). Cover and bake at 400° for 20 minutes or until heated through. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 350 calories, FatContent 20g fat (12g saturated fat), CholesterolContent 82mg cholesterol, SodiumContent 722mg sodium, CarbohydrateContent 19g carbohydrate (2g sugars, FiberContent 3g fiber), ProteinContent 24g protein.

BEST SLOW-COOKER CHICKEN TORTILLA SOUP RECIPE - HOW TO ...

Best Slow-Cooker Chicken Tortilla Soup Recipe - How to ... image

This Slow-Cooker Chicken Tortilla Soup combines chicken breasts, fire-roasted tomatoes, and black beans for an easy meal. Don't skip the tortilla croutons!

Provided by Lindsay Funston

Categories gluten-free low-cost Cinco de Mayo easy chicken weeknight meals winter poultry soup

Total Time 5 hours 15 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 6

Number Of Ingredients 18

Ingredients

1 lb. boneless skinless chicken breasts
1 (15-oz.) can black beans, rinsed
1 c. frozen corn
2 bell peppers, chopped
1 white onion, chopped
1 (15-oz.) can fire-roasted tomatoes
1/4 c. freshly chopped cilantro, plus more for garnish
3 cloves garlic, minced
1 tbsp. ground cumin
1 tbsp. chili powder
1 tsp. kosher salt
2 c. low-sodium chicken broth
1 c. shredded Monterey jack
1 tbsp. extra-virgin olive oil
3 small corn tortillas, cut into strips
Sliced avocado, for serving
Sour cream, for serving
Lime wedges, for serving

Steps:

In a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt, and chicken broth. Cover and cook on low until chicken is cooked and falling apart, 5 to 6 hours. Shred chicken with a fork, then top soup with Monterey Jack and cover to let melt, 5 minutes more. Meanwhile, make tortilla crisps: In a large skillet over medium heat, heat oil. Add tortilla strips and cook until crispy and golden, 3 minutes. Transfer to a paper towel-lined plate and season with salt. Serve soup topped with tortilla crisps, avocado, sour cream, cilantro, and lime.

Nutrition Facts : Calories 420 calories

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