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||small ripe avocado, peeled and cut into thin wedges|
|2||tablespoons mild salsa|
|2||tablespoons reduced-fat sour cream|
- 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.
- 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.
- 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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