Deep-Dish Tortilla Pie
Found In: Baked goods, Entree
| 1 pound | Ground beef, chicken or turkey |
| 1 clove | Garlic, chopped |
| 1 tsp | Fresh basil, chopped (or dried) |
| 1/2 tsp. | Salt |
| 1/8 tsp. | Pepper |
| 1-12 oz. can | Diced tomatoes with juice |
| 1-4 oz. can | Diced green chili peppers |
| 1/2 cup | California Ripe Olives, sliced |
| 8 | Flour tortillas (8-inch size) |
| 2 cups | Monterey Jack cheese, grated |
Heat oven to 375°. In non-stick frying pan, brown ground meat (or poultry) and drain off the fat. Add garlic and basil. Cook 2 minutes. Season with salt and pepper. In bowl, combine tomatoes, chiles and olives. Spray the pie pan or casserole dish with cooking oil. Then layer 2 tortillas, a third of the meat (or poultry) mixture, a third of the tomato mixture, and a third of the cheese. Repeat with the next 2 tortillas and so forth, ending with a layer of cheese. Bake for 20 minutes or until the cheese bubbles. Allow to rest 5 minutes. Cut into wedges and serve. Use a dollop of sour cream and sprinkle with green onions as an optional garnish. Offer the hot sauce all round. Optional garnish:chopped green onions, sour cream and green poblano hot sauce. Serves 4 to 6.
