Tortilla Flats Pie
Mary
ingredients
- 3/4 pound lean ground beef
- 1 1/2 teaspoons chili powder
- 1 clove garlic, minced
- 1 1/2 cups red kidney beans, rinsed and drained
- 1/2 cup sliced green onions
- 2 tablespoons red wine vinegar
- 2 tablespoons tomato paste
- 5 (6-inch) corn tortillas
- 1 1/4 cups canned chicken broth
- 1 tablespoon plus 2 teaspoons instant-blending flour
- 1/2 teaspoon ground cumin
- 1 can (4 oz) chopped green chilies
- Vegetable cooking spray
- 3/4 cup (3 oz) shredded cheddar cheese
directions
- 1
Preheat oven to 350°. Combine first 3 ingredients in a nonstick skillet. Cook over medium-high heat until browned; stir to crumble meat. Drain; pat dry with paper towels. Wipe drippings from skillet with a paper towel. Return mixture to skillet. Stir in kidney beans, onions, vinegar, and tomato paste.
- 2
Cut each tortilla into 6 wedges. Wrap tortillas in aluminum foil; bake at 350° for 8 minutes. Bring broth to a boil in a saucepan. Reduce heat and simmer. Add flour and cumin; cook, stirring constantly, until slightly thickened. Remove from heat; stir in chilies. Set aside.
- 3
Increase oven temperature to 375°. Coat a 9-inch pieplate with cooking spray; line with 14 tortilla wedges. Top with 1/3 of meat mixture. Spoon 1/3 of broth mixture over meat. Repeat layers twice, using 10 tortilla wedges on second layer, and 6 on third layer. Sprinkle with cheese. Bake at 375° for 10 minutes or until cheese melts. Let stand 5 minutes on a wire rack.
Source: Light & Easy
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