This dish that doesn’t call for hard-to-find ingredients. It’s not mysterious, nor is it surprising. It’s something to be craved at the end of the workday. It is filling and fulfilling.
Adapted from this She Makes and Bakes recipe by Emily
(Yield: 4 servings)
About 10 corn tortillas, divided
2 tbsp olive oil
1 lb ground beef
1 small yellow onion, finely diced
2 garlic cloves, minced
1 tsp chili powder
1/2 tsp cumin
Cayenne pepper to taste
4 oz shredded Cheddar cheese
Salt + black pepper
Toppings of your choice
Procedure: Line a pie dish with overlapping tortillas (it’s okay if they tear a little) and set aside.
Heat oil in a large skillet over medium heat. Add onion and garlic to skillet with a pinch of salt. Stir and cook until soft, about 3 min. Add beef, chili powder, cumin, cayenne, and about 1/2 tsp salt and black pepper. Raise heat to high. Break up meat with a wooden spatula in the skillet, making sure seasonings are well incorporated. Cook until browned, stirring frequently, about 12 min. Meanwhile, heat oven to 350F and cut 2 tortillas into 1″ squares.
Place browned beef into prepared pie dish. Cover with a layer of tortilla squares and cheese, and repeat.
Place into oven and cook until cheese is melted, about 15 min.
Remove pie from oven and let stand for 10 min before cutting into it.
I ate this with sour cream and a quick salsa (tomatoes, cilantro, lime). The only imperfection of this ‘pie’ is that it is a bit difficult and messy to cut into. I don’t know if lining the dish with whole tortillas is the best way to do it. Do you have any suggestions for how to repair this situation?