Print

Cheesy Tortilla Lasagna Pie Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 113 reviews

Cheesy Tortilla Lasagna Pie is a delicious fusion dish combining the comforting layers of lasagna with the zest of Mexican flavors. Ground beef seasoned with cumin and smoked paprika is layered between soft tortillas, creamy sour cream, and a blend of mozzarella and cheddar cheeses, baked to bubbly perfection. This easy-to-make pie is perfect for family dinners or casual gatherings and can be customized with your favorite vegetables.

Ingredients

Meat & Sauce

  • 1 lb ground beef or turkey
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • Salt & pepper, to taste
  • 1 cup salsa or marinara sauce
  • 1 can (10 oz) diced tomatoes with green chilies (optional)

Layers

  • 8 medium flour tortillas (or corn tortillas for gluten-free)
  • 2 cups shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • ½ cup sour cream or ricotta cheese
  • Optional: chopped bell peppers, spinach, or other vegetables

Instructions

  1. Preheat & Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9-inch round cake pan, a deep pie dish, or a cast-iron skillet to ensure the lasagna pie doesn’t stick during baking.
  2. Cook Meat Filling: Heat a skillet over medium-high heat. Add the ground beef or turkey and diced onion, cooking until the meat is browned and the onion is soft. Stir in minced garlic, cumin, smoked paprika, salt, and pepper and cook for an additional minute to release the spices’ aromas. Add the salsa and diced tomatoes with green chilies (if using) and let the mixture simmer for 5 minutes until slightly thickened.
  3. Layer the Pie: Place one tortilla at the bottom of the prepared pan. Spread a layer of the meat sauce evenly over the tortilla. Dollop sour cream or ricotta over the sauce, then sprinkle a mix of shredded mozzarella and cheddar cheeses on top. Repeat this layering process — tortilla, meat sauce, creamy layer, cheese — finishing with a tortilla on top covered generously with the remaining cheese.
  4. Bake: Loosely cover the pan with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 10 minutes, or until the top is golden brown and bubbly.
  5. Rest & Serve: Remove from the oven and allow the lasagna pie to rest for 10 minutes before slicing. Serve warm, optionally accompanied by a fresh salad, guacamole, or refried beans for a complete meal.

Notes

  • If you prefer a vegetarian version, substitute the meat with sautéed vegetables like mushrooms, zucchini, or bell peppers.
  • To make it gluten-free, use corn tortillas instead of flour tortillas.
  • Feel free to add extra veggies such as chopped spinach or bell peppers for added nutrition and texture.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best results.
  • For a spicier dish, add chopped jalapeños to the meat mixture or choose a spicy salsa.

Find it online: https://oliviabakes.com/cheesy-tortilla-lasagna-pie-recipe/