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My review
Seven Layer Tortilla Pie
13
KDCG
"Looks like a pie, cuts like a pie, and tastes like a little bit of Southwestern heaven. This casserole is made from pinto and black beans layered with tortillas and cheese. Picante sauce gives it just the right kick. You can replace the Cheddar cheese with Monterey Jack if you like."
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Ingredients
55 m servings 405Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, mash pinto beans. Stir in 3/4 cup salsa and garlic.
- In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes.
- Place 1 tortilla in a pie plate or tart dish. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge. Top with 1/4 cup cheese, and cover with another tortilla. Spread with 2/3 cup black bean mixture, and top with 1/4 cup cheese. Repeat layering twice. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.
- Cover with foil, and bake in preheated oven for about 40 minutes. Cut into wedges, and serve with salsa and sour cream.
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Reviews
Read all reviews 560858 Ratings
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Most helpful positive review
2/27/2006
This was super easy and fun to make! I added green chiles, black olives, corn, and shredded up some rotisserie chicken and layered it on as I saw fit, topping each layer with cheese. I also used...
Most helpful critical review
2/7/2010
This was nothing special. I added green chilis, black olives, enchiada sauce. It was sloppy and not that tasty. I would rather just make some regular mexican dish. Sorry~
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2/27/2006
This was super easy and fun to make! I added green chiles, black olives, corn, and shredded up some rotisserie chicken and layered it on as I saw fit, topping each layer with cheese. I also used...
10/10/2005
VERY YUMMY~PREBAKE TORTILLA'S FOR 5 MINUTES SO THEY ARE CRISPY AND NOTE SOGGY!!! AND I USED MY SPRINGFORM PAN AND STACKED THE PIE..IT KEPT ITS FORM VERY NICELY. I ALSO USED REFRIED BEANS AND FRE...
1/31/2006
I made a few modifications. One, I added half a packet of taco seasoning to the pinto bean mixture. Second, I used refried black beans instead of the regular black beans in the mixture. Third...
1/26/2004
With a few changes as suggested by others, this recipe was delicious! I used a can of refried Pinto beans instead of the canned Pintos in the recipe, spicy salsa, chopped jalapenos in both bean...
1/14/2003
This is a FAVORITE in our house. We have one friend who asks for this dish every time that he comes over for dinner. I have found that Rosarita refried beans are the exact consistency that is ...
4/27/2006
I have made my version of this recipe for years using lowfat Mexi-blend cheese,refried beans,corn,and shredded chicken breast. I spice things up and eliminate the dryness by using canned enchil...
8/9/2002
I used larger tortillas and a springform pan, which worked really well to hold all the layers. I also used fat-free refried beans instead of the mashed pintos, a mixture of cheddar and jack chee...
8/24/2003
What a great dish. I used low fat tortillas and fat free refried beans also added a 4 oz can of green chiles to the black bean mixture to give them a little more flavor. I will be making this ag...
4/27/2006
This recipe looks delicious and I plan to try it with a twist; instead of baking, making it into a salad! Replace the tortillas with crushed corn chips and add some lettuce. Yum! Nice cool summe...