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Tortilla Pie


Ground cumin adds a smoky Tex-Mex taste to this savory beef-and-corn pie.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, December 2006


  • 4 flour tortillas (10-inch)
  • 1 tablespoon olive oil, plus more for pan
  • 1 medium onion, chopped
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon red-pepper flakes
  • Coarse salt and ground pepper
  • 2 tablespoons tomato paste
  • 1 pound ground beef sirloin
  • 3 garlic cloves, minced
  • 1 package (10 ounces) frozen corn kernels
  • 3 packed cups loose baby spinach (about 5 ounces), torn into pieces
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • Fresh cilantro sprigs, for garnish (optional)
  • Sour cream (optional)


  1. Preheat oven to 400 degrees. Using a paring knife, trim tortillas to fit a 9-inch springform pan (use the removable bottom of the pan as a guide). Assemble pan with the bottom upside down; lightly oil bottom and sides. Set aside.

  2. In a large skillet, heat oil over medium. Add onion, cumin, and red-pepper flakes; season with salt and pepper. Cook until onion has softened, 3 to 5 minutes. Stir in tomato paste. Raise heat to medium-high; add beef and garlic. Cook, breaking up meat with a spoon until no longer pink, 4 to 6 minutes. Add corn and spinach; stir until spinach has wilted, about 2 minutes.

  3. Place one tortilla in the prepared pan. Spreading evenly, top with 1 1/2 packed cups beef mixture, then 1/2 cup cheese. Repeat with two more layers. Top with last tortilla, and sprinkle with remaining 1/2 cup cheese.

  4. Bake pie until top is lightly browned, 15 to 20 minutes. Run knife around edge of pan; remove sides. Using two wide metal spatulas, lift pie from bottom of pan, and transfer to a cutting board. Cut into wedges. If desired, serve with cilantro and sour cream.

Cook's Notes

Turning the bottom of the springform pan upside down makes it easier to remove the pie after baking.

Reviews Add a comment

  • jcham343672001
    28 APR, 2017
    I saw this recipe and was intrigued, so I picked up the ingredients on my way home from work. I fixed it exactly as listed, then added a few jalapenos on the bottom layer. Other than the meat mixture being a bit bland to the taste, everyone loved it. We put sour cream and black olives on top and it really livened up the flavor. Will definitely make it again...
  • els7
    16 JUL, 2012
    I made this recipe in my oiled cast iron dutch oven and "baked it" on my Gas grill (med to low heat for about 30 mimutes or until golden brown) Excellent! Also, keeps the heat down in the kitche during the summer it would be great as a campfire meal too!
  • Mattagami
    10 MAY, 2012
    I've been making this since it first appeared in Everyday Food back in 2006. It always gets rave reviews and requests for the recipe. I make it with veggie ground round even when serving it to a meat eating crowd. I also add slices of orange bell pepper to the filling and extra cumin and I serve it with guacamole, sour cream and salsa. I now have two spring pans since this makes a great dish to bring to a potluck. It's also appreciated when I make it for families who need a meal from church
  • francine410
    14 MAR, 2012
    I don't have a spring form pan, so I used a deep 8" cake pan. I sprayed the sides and bottom with Pam, and placed parchment paper on the bottom (like I would with a cake) to prevent any sticking. 8" whole-wheat tortillas fit perfectly in the pan. Everything held together well, even when I sliced it for serving. The recipe mistakenly omits salt! Add salt to the ground beef mixture as you're cooking it, and it will taste how it should. Highly recommend this recipe!
  • MS10092865
    23 OCT, 2011
    This is super easy and fast! I didn't have the monterey jack cheese so I used medium cheddar. My husband absolutely loved it! Great variation of ingredients. I highly recommend this recipe! :)
  • dbnishi
    4 MAY, 2011
    Easy to make, but tastes bland, even after I added chile powder. Tasted like ground beef with cheese. Will definitely look for a different recipe next time.
  • Igby
    6 MAR, 2011
    Fun to make, easy preparation, and delicious. I followed the recipe, but did not cut back the tortillas (worked fine), used the whole 12 oz bag of corn, used the entire 5 oz spinach, and served mine with salsa, hot sauce, sour cream, nacho chips...we had a friend for dinner...Unanimous vote...good eats. We really enjoyed every bite. Presentation is impressive.
  • MS12157780
    7 FEB, 2011
    Thanks to christyvb .. such a great tip! I have just tried making my own flour tortillas from scratch and they were pretty good to me.. not sure about a critique from a real latin mom. But I am was happy and next I want to try making corn tortillas. any help please?
  • mckulley1
    31 DEC, 2010
    LOVED IT! LOVED IT LOVED IT! I used a 10inch tortilla with a 10inch spring form to avoid cutting. Would suggest using more cheese...8oz didn't make enough to top the pie. Might also try a layer of refried or black beans?
  • mckulley1
    31 DEC, 2010
    LOVED IT! LOVED IT LOVED IT! I used a 10inch tortilla with a 10inch spring form to avoid cutting. Would suggest using more cheese...8oz didn't make enough to top the pie. Might also try a layer of refried or black beans?