Oh Mexican Independence Day, how I love you so! What other holiday would I be able to indulge in so many gluten free options? Heavenly guacamole. Nachos smothered in cheesy goodness. Corn tortillas filled with whatever your heart’s desire. Let us not forget the frozen margaritas (brain freezes never felt so darn good)!
In honor of this wondrous day, I would like to share with you my version of Tortilla Pie. Credit for my inspiration goes to Family Fun Magazine. I was leafing through their latest edition (May ’09) and saw a recipe for “Stacked Burrito Pie”. They used flour tortillas and ground beef (which I omitted for my recipe), but their version got me thinking of what I could do with gluten free corn tortillas.
Oh yeah, this one is a keeper!
4 gluten free corn tortillas
1/2 cup sour cream
1 cup salsa
Tabasco sauce to taste
1/2 cup corn kernels (drained)
1/2 cup black beans (drained & rinsed)
8 ounces of Mexican Blend shredded cheese
Preheat oven to 350 degrees. Grease the bottom and sides of an 8-inch round baking dish with butter. Place the first tortilla (the small 6-inch tortillas) into the bottom of the buttered pan. Using a spatula, evenly spread two tablespoons of sour cream over the tortilla, then spread 1/4 cup salsa, a few dashes of Tabasco, two tablespoons each of corn and black beans. Finish the layer with an even coating of shredded cheese. Place the next corn tortilla on top of the cheese and repeat layering the sour cream, salsa, Tabasco, corn, black beans, and cheese. Repeat layering until all ingredients have been used. Bake pie for 30 minutes.
Optional add-ins: ground beef cooked with taco seasonings, diced jalapenos, and/or freshly chopped cilantro.
Note: I did not heat the corn tortillas prior to making the Tortilla Pie, but will make my next pie with “heated tortillas” They should provide a crisper pie. To heat tortillas, I typically coat both sides with Canola Oil cooking spray and heat them in a skillet.