Tortilla Pie

Flip it!

This was great! I didn’t have hamburger, so I substituted ground turkey and I also used a can of diced tomatoes with green chilies instead of Italian tomatoes. Our small town doesn’t carry fresh cilantro, so had to used dried. Even with all these substitutions, I would definitely make it again! The green chilies gave it some PIZAZZ!! My husband said it is a keeper!

Loved this recipe. Only diced tomatoes I had were fire roasted which added a little more spice which was good. Also no fresh cilantro so I used dried cilantro.

I saw this recipe and was intrigued, so I picked up the ingredients on my way home from work. I fixed it exactly as listed, then added a few jalapenos on the bottom layer. Other than the meat mixture being a bit bland to the taste, everyone loved it. We put sour cream and black olives on top and it really livened up the flavor. Will definitely make it again…

LOVED IT! LOVED IT LOVED IT! I used a 10inch tortilla with a 10inch spring form to avoid cutting. Would suggest using more cheese…8oz didn’t make enough to top the pie. Might also try a layer of refried or black beans.


1/2 pound lean ground beef (90% lean)
1/2 cup chopped onion
2 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 can (14-1/2 ounces) Mexican diced tomatoes, drained
3/4 cup reduced-fat ricotta cheese
1/4 cup shredded part-skim mozzarella cheese
3 tablespoons minced fresh cilantro, divided
4 whole wheat tortillas (8 inches)
1/2 cup shredded cheddar cheese


Preheat oven to 400°. In a large skillet, cook and crumble beef with onion and garlic over medium heat until no longer pink, 4-6 minutes. Stir in spices and tomatoes. Bring to a boil; remove from heat. In a small bowl, mix ricotta cheese, mozzarella cheese and 2 tablespoons cilantro.
Place one tortilla in a 9-in. round baking pan coated with cooking spray. Layer with half of the meat sauce, one tortilla, ricotta mixture, another tortilla and remaining meat sauce. Top with remaining tortilla; sprinkle with cheddar cheese and remaining cilantro.
Bake, covered, until heated through, 15-20 minutes.