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Fast and Easy Tortilla Pie Recipe

Fast & Easy Dinner: Tortilla Pie

While I've cooked my fair share of quesadillas, I've never experimented with tortilla pie, which is essentially, a stack of quesadillas. I've always wanted to though — there's something so interesting about a tower of tortillas with lots of layers and oozing filling. Doesn't a slice look intensely satisfying?

This pie consists of ground beef, garlic, corn, spinach, and Monterey Jack cheese. It's uncomplicated to make, sure to be a crowd pleaser with kids, and is a great way to use up a pack of tortillas. If you want to give tortilla pie a try, get the recipe, and


Tortilla Pie

Tortilla Pie

Fast and Easy Recipe For Tortilla Pie


  1. 4 flour tortillas (10-inch)
  2. 1 tablespoon olive oil, plus more for pan
  3. 1 medium onion, chopped
  4. 1 1/2 teaspoons ground cumin
  5. 1/4 teaspoon red-pepper flakes
  6. Coarse salt and ground pepper
  7. 2 tablespoons tomato paste
  8. 1 pound ground beef sirloin
  9. 3 garlic cloves, minced
  10. 1 package (10 ounces) frozen corn kernels
  11. 3 packed cups loose baby spinach (about 5 ounces), torn into pieces
  12. 2 cups (8 ounces) shredded Monterey Jack cheese
  13. Fresh cilantro sprigs, for garnish (optional)
  14. 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.
  3. Cook until onion has softened, 3 to 5 minutes. Stir in tomato paste.
  4. 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.
  5. 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.
  6. 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.

Serves 4.

Join The Conversation
cupcake_ cupcake_ 7 years
Now on my "to make" list!
sweetnspice sweetnspice 7 years
I've found that the best way to make this kind of dish is to use corn tortillas because they don't get slimy like white ones.
suziryder suziryder 7 years
Weffie, I've made something similar to this and while the tortillas in the middle do get soft, they don't get mushy and gross. It's really really tasty actually. I'll have to try this version too! :)
AbbyHintz AbbyHintz 7 years
I've made it before. It is different than stacking to quesadillas together (not a bad idea!); the tortillas get soft like in enchiladas. It is pretty delicious.
chiefdishwasher chiefdishwasher 7 years
Holy gaucamole that looks good!
weffie weffie 7 years
looks interesting, but don't the middle tortillas get soggy in there? i guess i could just make two quesadillas then stack them together with guac :)
mamasitamalita mamasitamalita 7 years
delish, I love this and enchilada casserole
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