Tortilla Pie

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

  • Prep:
  • Total Time:
  • Servings: 4
Tortilla Pie

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.


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