Burrito Pie

Burrito Pie

Ingredients for 3 deep dish pie pans:

combine about 4 1/2 cups of the cooked ground beef for each pan with these ingredints-
2 tsp ground cumin
2 jar (16 oz) salsa
1 1.2 cup chopped fresh tomato
3 can (4 oz) chopped green chilis
6 cups cooked and well seasoned pinto beans (or kidney or black)
Salt and pepper to taste

spray pans with foil (for ease of prep I bought disposable pie tins. You can line your own pie pans with foil, spray the foil, and then freeze the dishes, removing the food and wrapping it better after it’s frozen).

flour tortillas (8-in)- about 5 per pan, depending on the size of your tortillas and pans.

cheese, 6 cups grated combination of cheddar, monterey jack, or colby

Toppings: sour cream and chopped tomato; cilantro

Line the bottom of prepared pie plate with one tortilla. If your tortilla is too small to cover the bottom, take two tortillas and tear them in half, arranging them on the bottom so the entire bottom is covered. Spread with a layer of the meat mixture, then sprinkle w/a layer of cheese. Top with another tortilla. Repeat layers until you reach the top of the pan, finish that layer with tortilla; cover with foil. Wrap very tightly. Freeze. Put about 1/2 cup of cheese in a small freezer bag and attach it to your pan for later. If you need your pie pans and you lined the pan well with foil then you can later remove from pans, put foil wrapped casserole in bags, seal, return to freezer. On cooking day you would unwrap the still frozen casserole, put it in the pie pan to defrost.

To serve:
Bake 1 hour, covered. Uncover, sprinkle with more cheese and bake 10 minutes longer or until cheese melts. Let cool 5-10 min before cutting in wedges.
Serve with toppings; garnish with cilantro.

If you defrost it before baking you can bake it for about 1/2 an hour instead of an hour.

You can substitute refried beans for the cooked beans.

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