Chicken Tortilla Pie
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This quick and easy recipe recipe is very versatile. You could use browned ground beef, or make it a vegetarian entree by omitting the meat altogether, and adding a can of rinsed and drained black beans and a can of drained corn to the tomato sauce mixture.
INGREDIENTS
1 teaspoon vegetable oil
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 package Taco Seasoning Mix
1 (29-ounce) can tomato sauce
2-1/2 cups cooked, shredded chicken
1 (16-ounce) can refried beans
2 cups grated Cheddar cheese
12 corn tortillasHeat the oil in a large skillet over medium-high heat. Add the peppers and onions and sauté until soft. Add the Taco Seasoning Mix and tomato sauce. Remove 1 cup of the sauce from the skillet and set aside. Add the shredded chicken and simmer 10 minutes.
Meanwhile, warm refried beans in a microwave-safe bowl or in a small saucepan.
Spread 1/2 cup of the reserved sauce in the bottom of a pie, springform or cake pan. Layer with corn tortillas, about 3-1/2 per layer, tearing them to cover the bottom completely. Top with half the chicken mixture and 1/2 cup grated cheese. Top with more tortillas. Spread refried beans over top and sprinkle with 1/2 grated cheese. Repeat with another layer of the tortillas, and top with the remaining chicken mixture and 1/2 cup grated cheese. Top with 1 more layer of tortillas, the reserved sauce, and another 1/2 cup of cheese.
Bake in a 350 degree oven for 30 to 40 minutes, until completely heated.
Makes 6 to 8 servings
NOTE - Once prepared, the Chicken Tortilla Pie can be refrigerated overnight or frozen for up to 1 month before baking. Allow additional baking time if the pie is cold when put into the oven.