Stacked Burrito Pie

I am ashamed to tell you that my springform pans are pretty much the most under-utilized items in my kitchen. ( I feel that this will be most appalling to my brother, BestBuys, 'cause he is like a cheesecake perfectionista--I still remember eating leftover Cookies-n-Cream cheesecake that he had made for our rehearsal dinner on my wedding day!)

When I saw this recipe in Family Fun magazine, I thought perfect! I can make the Rev some Mexican food (one of his faves) AND dust off that springform pan.

And it was good! Try it for yourself!

Stacked Burrito Pie

2 tablespoons vegetable oil

1 medium onion, finely chopped
2 gloves garlic, minced
3/4 lb. ground beef
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon salt
3/4 cup water
1 can pinto or black beans, drained and rinsed
1 1/2 cups frozen corn kernels
4 - 10 in. flour tortillas
1 cup salsa
8oz. Cheddar or Monterey Jack, grated

In a large skillet over medium heat, warm the oil. Add the onion and saute for 5 minutes, stirring often. Add the garlic and saute for another minute.
Increase the heat slightly and add the ground beef, chili powder, and cumin. Cook until the beef is no longer pink, stirring often. Add the salt, water, beans, and corn, and bring to a boil. Boil, stirring occassionally, until the liquid evaporates, about 20 minutes. Remove from heat and let cool for 10 minutes.

Heat the oven to 350 degrees. Using the rim of an 8 inch springform pan as a template, trim 3 of the tortillas to the size of the pan. .
Butter the bottom and sides of the pan. Press the untrimmed tortilla evenly into the pan's bottom. Spread with 1/4 cup salsa. Follow with 1/4 of the beef mixture, then with 1/4 of the cheese.

Place one of the trimmed tortillas on top and repeat your layers of salsa, beef, and cheese. Continue until you have used the ingredients and tortillas up. You should end up with 4 layers, topped with the final sprinkling of cheese.
Bake until heated through, about 30 minutes. Cool for 10 minutes, then remove the rim from the springform pan. Slice into wedges and serve with extra salsa and sour cream.

Be sure to visit Jen @ Balancing Beauty and Bedlam for tons of Tasty Tuesday recipes!

Also linked to Rhoda's Recipe Party over at Southern Hospitality!


Mandi said...

WHAT? You made that jewelry and the flowers, AND you cook this well? You are crazy talented, and I am just glad you share your thoughts with the rest of us.

And by the way, yes, I am so thankful that film is digital now.

MaRiN said...

I have a recipe similar to this and it is yummy!

Jen@Balancing Beauty and Bedlam said...

Yea, I am sensing a Mexican theme here and this is the best. I can't believe you used a springform pan. Sheer genius. It makes it so much more presentational. Thanks for sharing it at Tasty Tuesday.

Empty Nest Full Life said...

What a great idea to use the springform pan. I have some layer recipes and I will definitely have to give that a try. Jackie

Lisa said...

Yep, the springform pan idea gets points towards the tip of the day! Thanks!

Allison Shops said...

Love this! Will try soon. Thanks for posting.

Allyson said...

Looks so yummy! Thanks for sharing!

sweetjeanette said...

Oh, this sounds so excellent!
Thanks for sharing the recipe.