Friday, April 10, 2015


Olive oil for brushing pie plate
1 can (14.5-oz) diced tomatoes
6 (6-inch) flour tortillas
3/4 lb lean ground beef
1 small onion, chopped
1 green or red bell pepper, chopped
1 tsp chili powder
1/4 tsp ground cinnamon
4-oz shredded cheddar or Mexican-blend cheese

Preheat oven to 400 degrees.
Brush a 9-inch pie plate with olive oil.

Spread a large spoonful of the tomatoes on the bottom of the pie plate. Arrange 4 of the tortillas on top the tomatoes and up the sides of the plate, overlappping as necessary. Set aside.

In a large skillet, cook the beef, onion, and pepper over medium-high heat until the meat is browned; drain. Add the chili powder and cinnamon; cook while stirring for 1 minute. Stir in half the remaining tomatoes. Bring mixture to a boil; reduce heat and cook, uncovered, 2 minutes. Spoon mixture over tortillas in pie plate.

Cut the remaining tortillas into large strips and layer strips and cheese over beef mixture. Top with the remaining tomatoes.

Bake, uncovered, at 400 degrees 20 to 25 minutes or until tortillas are lightly browned. Let stand 5 minutes before cutting into wedges to serve.

Top with fresh cilantro, sour cream or guacamole, if desired.

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