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.

Check out more recipes for Southwestern