Tortilla Pie

• Meat

  • 1 lb Ground beef

• Produce

  • 1/2 can Cream of mushroom soup with roasted garlic
  • 1 4- ounce can Green chiles
  • 1 Onion, medium

• Condiments

  • 1/2 cup Salsa

• Baking & Spices

  • 2 tbsp Chili powder

• Dairy

  • 2 tbsp Butter
  • 1 1/2 cups Monterey jack cheese
  • 1 Sour cream

Found on thehungrybluebird.com

Description

Directions

• In large skillet, brown ground beef and onion, breaking up with a wooden spoon, until meat is no longer pink. Drain excess fat, stir in can of chopped green chiles. Add chili powder and some salt, stir and simmer a few minutes. Remove from heat and set aside.
• Preheat oven to 350º.
• Heat a nonstick skillet and add a small amount of butter. Add tortillas, one at a time, and lightly brown on both sides. Add more butter after each one. Stack on small plate and set aside.
• Lightly spray the bottom of a small round casserole just big enough to hold the tortillas, about 6 inches in diameter. Score your meat mixture into four portions, and divide your cheese into four portions. Layer the casserole: 1 tortilla, ¼ of the meat, ¼ of shredded cheese ~ 4 times. Top the 5th tortilla with ½ can of the cream of mushroom soup, spreading evenly over the top. Pour salsa on top of soup, spreading evenly.
• Bake until hot and bubbly, about 40 - 45 minutes. Remove and garnish with sour cream, avocado slices and cilantro. Serve with more toppings, if desired. Enjoy.