Week 12, Recipe 12: Tortilla Pie

This recipe is from an old Everyday Foods magazine. I tore it out so I don't have the date but I haven't gotten this magazine in a good five years ... cancelled because I didn't really cook back then, despite the subscription.

Tortilla Pie
Serves 4, Prep Time: 30 Minutes, Total Time: 1 Hour

4 flour tortillas (10-inch)
1 Tablespoon olive oil, plus more for pan
1 medium onion, chopped
1 1/2 teaspoon 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 (makes it easier to remove the pie after baking); lightly oil bottom and sides. Set aside.
2. In a large skillet, heat oil over medium. Add onion, cumin, and red-pepper flakes; seasons 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 tortillla in the preapared pan. Spreading evenly, top with 1 1/2 packed cups of 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.

Yes, I have a springform pan. I have no idea why. Probably one of those wedding gifts I didn't register for but someone thought I would need some day, which I did, 8 1/2 years later. The 10-inch tortillas fit in my springform pan just fine, so no trimming needed here. However, flipping the bottom of the pan just made the beef juices leak all over the oven. I had to take it out and put it on a cookie sheet, and it still made a big mess. Therefore, I would not recommend flipping the bottom. I don't think it make that big of a difference with getting the pie out.

The browning of the meat went fine but did not end up very flavorful in the end - unless this is because a lot of the juices leaked out. Maybe add taco seasoning? Or at least more cumin, red-pepper flakes, and garlic. Also, 5 ounces is A LOT of spinach and eating the pie fresh from the oven, all I could taste was spinach. I would cut it back next time. In my opinion, this pie tasted better the second night after the flavors had more time to mesh.

I like this recipe because it clarifies "until softened," "until no longer pink," and "has wilted" with approximate times. A still novice cook like me really needs those clarifications. I didn't set a timer this time but I felt more in control of the process.

I have a similar recipe that uses black beans instead of beef and no spinach. May make it soon for a comparison. Also considering modifying it to combine beans and beef, as my husband is not usually a fan of vegetarian recipes.

Week 12 Recipe 11

The Crockin' Girls Bacon Ranch Chicken



Super easy and super fast. Perfect for what will be a 10+ hour work day with plenty leftover for lunch munch during the week. Good flavor - better than your average tuna noodle casserole. Needs a vege side or maybe add some green beans in the last few minutes? Overall, hit the spot for tonight/this week but may not end up in the regular rotation.

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Week 12 Plan

Week 11 got away from me ... book club recovery day, super busy work week, and the husband away at deer camp, making it highly unlikely I would actually cook just for myself.

However, just got back from the grocery store and have three - yes, a very ambitious three - new recipes planned for this week. Two of these recipes are essential to our dinner plans, so at the very least I will get caught up to Week 12 Recipe 12.

Here's are the planned recipes:

1. Dinner #1: The Crockin' Girls Bacon Ranch Chicken
2. Dinner #2: Tortilla Pie from an old Everyday Foods magazine (recipe to follow)
3. Dessert: The Crockin'Girls Crockpot Apple Brown Betty

I'm also making cheesy potatoes for Thanksgiving (not a new recipe).

It's a holiday week and another busy work week, so this is a very ambitious plan. Let's see how it goes ...

Week 10, Recipe 10 - The Ingredients

Here's the recipe for last week's dish. This one is from my mother and was a favorite of mine growing up.

Week 10, Recipe 10 - Preview

Feels like home to me ...







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Italian Beef Update

First, I must say this was delicious and is already a favorite.

A few notes ...
In addition to checking for sticks, trim the roast. The recipe didn't say to so I didn't and it was way too fatty. I may also splurge for the sirloin next time.
The amount of peppers was fine and left plenty uncooked to add later, if desired. We ate them as open-faced sandwiches with provolone cheese. My mouth is watering as I type this ...
I did not add the salt and pepper to the crock and next time I will look for low sodium versions of the other ingredients, both for health reasons and because it was really salty. I would also go with the lesser amount of beef broth.

Can't wait to make it again!


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