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Tortilla Pie


Makes 4 servings


2 (9-inch) whole wheat tortillas, each cut into 12 wedges
1 tablespoon vegetable oil
1 small onion, chopped
1 pound ground chuck
1 (8-ounce) can tomato sauce
1/4 teaspoon garlic salt
1/4 teaspoon dried oregano leaves
1/4 teaspoon black pepper
1/8 teaspoon salt
1 small ripe avocado, peeled and cut into thin wedges
2 tablespoons mild salsa
2 tablespoons reduced-fat sour cream


  1. Preheat oven to 400°F. Place tortilla wedges in single layer on baking sheet. Bake 10 minutes or until crisp and lightly browned; set aside.
  2. Meanwhile, heat oil in large skillet. Add onion and cook over medium heat 5 minutes or until tender. Add ground chuck, cook until no longer pink, stirring to separate meat. Pour off drippings. Stir in tomato sauce, garlic salt, oregano, pepper and salt. Simmer 5 minutes.
  3. Arrange all but 4 tortilla wedges on bottom of 9-inch pie plate, working triangles up side to form a "crust." Spoon meat mixture over tortillas. Arrange avocado wedges over meat mixture. Spoon salsa in center of pie. Top with sour cream and garnish with reserved tortilla wedges.

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