Stacked Burrito Pie

Back when I only cooked using a recipe, I used to go to the library  to search through cooking magazine’s (I like magazine’s best because they always have picture’s- this helps me).  I would usually come home with a few good ideas- but not to many things were kid friendly.  So then ding, ding, ding a light bulb went off, I was looking in the wrong place, so I headed to the Children’s section of my local library.  The first magazine I opened was Family Fun Magazine, and I found Stacked Burrito Pie.  It is delicious, easy to make, and the little ones can help.

INGREDIENTS

2 T extra virgin olive oil- or any oil of your choice

1 medium onion, finely chopped

2 garlic cloves- I go light maybe 1

3/4 pounds ground beef- I leave this out

2 t chili powder

1 t cumin

1/2 t salt

3/4 c water

1 151/2 oz  can black beans, rinsed and drained

1 1/2 c frozen corn- or fresh

4 (10- inch) tortillas

1/2 c sour cream or plain yogurt ( I love Greek)

1 c salsa

8 oz cheddar or monterey jack, grated

PUTTING IT TOGETHER

Saute onion in oil for 5 minutes over medium heat, add garlic saute another minute.  Add the beef, chili powder, and cumin, cook until beef is browned, add salt, water, black beans, and corn, and bring mixture to a boil- continue to boil (stirring occasionally) until liquid evaporates, about 20 minutes.  Heat oven to 350 degrees- butter the bottom and sides of a 9 inch round spring form pan.  Layer the pie- tortilla, 2 T sour cream, 1/4 c salsa, quarter beef mixture, quarter cheese- repeat until you have 4 layers ending with cheese on top.  Bake until heated through about 30 minutes, let cool 10 minutes remove sides of spring form pan and slice like a pie.  I always serve with an extra dollop of greek yogurt.   I also add shredded veggies to the bean mixture, such as carrot and sweet potato.  ENJOY!

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7 Comments Add yours

  1. Leslie says:

    You shared this recipe with me a while back, and it’s a HUGE hit. Must try, everyone!

  2. Amanda says:

    This was a huge hit. Our family loves Mexican and a little twist every now and then is perfect–my girls loved the shape. Also a GREAT idea to grate in veggies – never thought of that. Made it tonight – it was “keeper”. Made it with ground turkey (1lb) and used refried beans instead of sour cream.

    1. Emma says:

      Glad the family liked it Amanda! And Family Fun is now a must read when I am at the library, glad the girls enjoyed it!

      1. Leslie says:

        on their website, familyfun.go.com, you can subscribe for one year (10 issues), $10. I subscribed during a promo a while back, and get some really fun craft ideas to do w/ the kids….

  3. Amanda says:

    Family Fun Magazine came in our mailbox this week. Never saw or heard of it before,,,,Eric said I can throw this away right…NO!. My girls thought it was a magaize for them and started to read it…they loved the cute ideas they had. ex. Watermelon cut out with cookie cutters, with greek yougurt on top and a couple of sprinkes…which of course makes everything oh so good! How easy, fun and interactive it was.

  4. Christina says:

    Thanks Emma for the recipe. I just made it over the weekend. I found gluten-free brown rice torillas (as 100% corn are very hard to find around here). I used Amanda’s idea of refried beans instead of sour cream. I used an allergen-free spreadable cheese-like substance too. Everyone loved it!! Its great leftovers too!

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