Best 2 Mexican Tortilla Pie Recipes

If you're looking for a mouthwatering and satisfying meal, then Mexican tortilla pie is the perfect dish for you. Originating from the vibrant culinary traditions of Mexico, this savory pie combines layers of golden tortillas, succulent fillings, and a rich, flavorful sauce to create a symphony of flavors and textures. Versatile and easily customizable, Mexican tortilla pie offers endless possibilities to suit your tastes. Whether you prefer a vegetarian delight or a meaty fiesta, this dish can be tailored to your preferences, making it an ideal choice for both special occasions and casual family dinners. In this article, we'll guide you through the steps of creating a mouthwatering Mexican tortilla pie, exploring different variations, and providing tips to ensure a perfect result every time.

Here are our top 2 tried and tested recipes!

TORTILLA CHIP CRUST FOR SAVORY PIE (QUICHE, MEXICAN PIE, ETC.)

Tortilla Chip Crust for Savory Pie (Quiche, Mexican Pie, Etc.) image

Great use for those extra little pieces at the bottom of the bag, or chips that are going slightly stale. It's extremely easy, made with the same method as a graham cracker crust. I find that a blender or food processor works best for getting these crushed finely enough - roughly the same as graham cracker crumbs. If you're using salted chips, be sure to omit or adjust any salt in your recipe.

Provided by ItalianMama

Categories Savory Pies

Time 10m

Yield 1 crust, 6-8 serving(s)

Number Of Ingredients 2

Ingredients

1 1/2 cups corn tortilla chips, very finely crushed
2 tablespoons butter, melted

Steps:

In a small bowl, mix crushed chips and melted butter.
Pat into the bottom and up the sides of a 9-inch pie plate.
If using for quiche or anything with a very wet filling, pre-bake at 375 for 5 minutes and allow to cool before filling.

LAYERED MEXICAN TORTILLA PIE

Layered Mexican Tortilla Pie image

I love Mexican food and I love using a crock-pot to cook something in. Don't have time to stand over a stove watching something cook. LOL Found this recipe and adapted it to be used in a crock-pot.

Provided by Tammy Raynes

Categories Casseroles

Time 3h15m

Number Of Ingredients 12

Ingredients

1 Tbsp canola oil
1/2 c onion, chopped
1 lb ground beef
1/2 tsp chili powder
1/2 tsp ground cumin
2 can(s) (11-oz) yellow corn with red and green bell peppers, drained
heavy duty aluminum foil
1 can(s) (16-oz) refried beans
6 (6 inch) flour tortillas
1 2/3 c salsa
2 3/4 c shredded monterey jack cheese
toppings: sour cream, chopped fresh cilantro, shredded monterey jack cheese, fresh salsa, guacamole

Steps:

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion; cook for 3 minutes or until tender. Stir in beef and next 3 ingredients. Cook until beef is no longer pink.
2. Fold 2 (17x12") sheets of aluminum foil into 2 (17x2) strips. Arrange strips in an "X" pattern in a lightly greased 4 quart round slow cooker, allowing foil to extend 1 inch beyond edges of slow cooker.
3. Spread about 1/3 cup refried beans on 1 side of each of 5 tortillas. Place 1 tortilla, bean side up, atop foil "X" in slow cooker. Spoon 1 cup burger mixture over beans; top with 1/3 cup salsa and 1/2 cup cheese Repeat layers 4 times. Top with remaining tortilla, and sprinkle with remaining 1/4 cup cheese. Cover and cook on LOW 3 hours or until cheese melts and edges are bubbly.
4. Remove insert from slow cooker; let stand, uncovered, 15 minutes. Grasping ends of foil strips, carefully transfer pie to a serving plate. Carefully remove foil strips. Cut pie into wedges, and serve with desired toppings. A nice guacamole and tomato salad with some yellow rice goes well with this.

Tips:

For a crispier crust, use a food processor to finely crush the tortilla chips. This will help them adhere to the pie plate and create a more solid base.
If you don't have a food processor, you can crush the tortilla chips by hand in a large Ziploc bag. Just be sure to crush them until they are very fine.
Feel free to use any type of cheese that you like. Cheddar, Monterey Jack, and queso Oaxaca are all popular choices.
If you want to add some extra flavor to the pie, you can add a layer of refried beans or black beans between the tortilla layers.
To make the pie ahead of time, assemble it and then wrap it tightly in plastic wrap. Store it in the refrigerator for up to 24 hours before baking.
When you're ready to bake the pie, preheat the oven to 375 degrees Fahrenheit. Bake the pie for 20-25 minutes, or until the cheese is melted and bubbly.

Conclusion:

Mexican tortilla pie is a delicious and easy-to-make dish that is perfect for any occasion. It's a great way to use up leftover tortillas, and it's always a hit with family and friends. So next time you're looking for a quick and easy meal, give Mexican tortilla pie a try. You won't be disappointed!