If a quesadilla and an enchilada had a love child, it would be this tortilla pie.
It's the best of every Mexican dish all in a one-skillet meal, the cheese, the refried beans, the tortillas, the enchilada sauce and, of course, the meat stacked and baked into six layers of pure comfort food.
Skillet meals are pretty much the only meals I make anymore during the week (cleanup is the best!), and now that this tortilla pie is a thing, I'm pretty sure going out for Mexican will be a thing of the past.
Skillet Mexican tortilla pie recipe
This is a one-skillet meal that combines the best of every Mexican dish in six layers of cheesy deliciousness.
Prep time: 10 minutes | Cook time: 45 minutes | Total time: 55 minutes
- 1 pound ground beef
- 1/4 cup beef broth
- Salt and pepper
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chipotle pepper
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 2 scallions, chopped
- 1 tablespoon extra-virgin olive oil
- 5 (10-inch) flour tortillas
- 1 (15 ounce) can refried beans
- 1 (10 ounce) can enchilada sauce
- 8 ounces shredded Mexican blend cheese
- Cilantro, chopped scallions and diced tomatoes, for garnish
- Heat the oven to 350 degrees F.
- Heat a 10-inch cast-iron skillet over medium-high heat. Add the beef, beef broth, salt, pepper, cumin, smoked paprika and chipotle pepper, and cook until browned. Transfer to a bowl, and set aside.
- Pour the olive oil into the skillet, and add the onion, garlic and scallions. Cook until softened, about 5 minutes. Add the onion mixture to the bowl with the beef.
- Wipe the skillet clean with a paper towel, and grease with cooking spray.
- In a small bowl, mix together the refried beans and enchilada sauce.
- Place 1 tortilla on the bottom of the skillet, and top with 1/2 the beef mixture. Place another tortilla on top of the beef, and spoon 1/3 of the bean mixture on top. Place another tortilla, then the rest of the beef mixture, another tortilla, another 1/3 of the bean mixture, the last tortilla and then the remaining 1/3 of the bean mixture. Top with the cheese, and place in the oven for 25 to 30 minutes, until the cheese is melted and starting to turn golden.
- Remove from the oven, and let cool for at least 5 minutes before cutting into.
- Garnish with cilantro, chopped scallions and diced tomatoes.
More tortilla recipes
Mexican tortilla chicken salad
Fresh veggie tortilla wraps
Tempeh tortilla soup