Guest guest Posted October 15, 2000 Report Share Posted October 15, 2000 * Exported from MasterCook * Tortilla Chili Pie Recipe By : The Vegetarian Chili Cookbook, by Robin Robertson, p. 109 Serving Size : 6 Preparation Time :0:00 Categories : Beans And Legumes Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large flour tortillas 2 cups salsa 2 cups prepared chili 15 ounces canned pinto beans -- rinsed 4 ounces canned chopped jalapenos 1 cup grated cheddar or soy cheese 1/2 cup corn chips -- crushed coarse ***ACCOMPANIMENTS*** Shredded lettuce diced avocados chopped onion This recipe stretches a mere 2 cups of leftover chili family sized meal for six. Made with on-hand ingredients it can be assembled in minutes. Preheat the oven to 350F. Arrange three tortillas, over-lapping slightly, in the bottom of a lightly oiled 10-inch baking dish or deep-dish pie plate. Spread half of the salsa over the tortillas. In a medium saucepan over medium heat, combine the chili, pinto beans, and jalapenos, and cook until heated through, about 5 minutes. Spread the chili mixture over the salsa layer in the baking dish, and cover with the remaining tortillas. Spread the remaining salsa on top of the tortillas, and sprinkle with the grated cheese and crushed corn chips. Place the baking dish in the oven, and bake for 20 minutes, or until it is heated through and the cheese is bubbly. Serve the pie hot, accompanied by small bowls of shredded lettuce, diced avocados, and chopped onion as toppings. Serves 6 - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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