Beef & Rice Tortilla Pie
4
Servings
Servings
10m PT10M
Prep Time
Prep Time
40m PT40M
Cook Time
Cook Time
50m
Ready In
Ready In
Recipe: #21351
October 15, 2015
Categories: Main Dish, Casseroles, Beef, Ground Beef, Dairy, Cheese, Cheddar, Rice, White Rice, Mexican, Quick Meals, Cinco de Mayo, Weeknight Meals, Oven Bake more
"My daughter made this for dinner one night and it was so good I had to have the recipe. I like to add minced jalapeno during step 2. Feel free to add any toppings that make your taste buds dance. I have used leftover taco makings for this dish."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (267.5 g)
- Calories 641.8
- Total Fat - 18.3 g
- Saturated Fat - 8.1 g
- Cholesterol - 85.7 mg
- Sodium - 551.6 mg
- Total Carbohydrate - 88.4 g
- Dietary Fiber - 4.2 g
- Sugars - 29.3 g
- Protein - 33.1 g
- Calcium - 329.6 mg
- Iron - 4.3 mg
- Vitamin C - 1.9 mg
- Thiamin - 0.4 mg
Step 1
Preheat oven to 350°.
Step 2
Saute meat, onion and garlic until meat is cooked.
Step 3
Drain off liquid and add enchilada sauce, olives and cumin; simmer for 2 minutes.
Step 4
Add rice; mix well.
Step 5
In a well oiled 8 inch pie pan spoon a thin layer of rice mixture and cover with a tortilla.
Step 6
Layer half the remaining rice and half the cheese over tortilla.
Step 7
Repeat layers of tortilla, rice and cheese.
Step 8
Top with onion and tomato.
Step 9
Bake in oven for 20 to 30 minutes or until bubbly.
Step 10
Serve on a bed of lettuce; garnish with sour cream and guacamole if desired.
Tips & Variations
No special items needed.
Tags :
Main Dish
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