 |
 Mexican - Bean And Chicken Tortilla Pie
adapted from Betty Crockers New International Cookbook
|
Description
|
|
|
|
Ingredients
|
- 4 Corn Tortillas
- 16 Ounces Refried Beans
- 1 Cup Mozzarella Cheese -- shredded
- 1/3 Cup Cheddar Cheese -- shredded
- 1 1/2 Cups Cooked Chicken -- cubed
- 1 Medium Tomato -- chopped
- 4 Green Onion -- sliced
- 2 1/4 Ounces Ripe Olives -- drained
- 8 Ounces Salsa
- 1 Teaspoon Cumin
- 1 Teaspoon Cilantro
- 1 Teaspoon Oregano
- 1 Medium Chipotle Pepper -- ground
|
|
Directions
|
heat oven to 375.
grease 9 inch pie plate. place 1 tortilla in plate. cut remaining tortilla in half and place around center tortilla overlapping slightly. spread beans on tortilla. mix remaining ingredients except cheeses. Top with cheese and bake 30 minutes uncovered. let stand 5 minutes before cutting.
|
|
Serves
|
6
|
|
Time to Make
|
0:00
|
Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.
|
|
Printer version