Deep-Dish Tortilla Pie


  • 1 pound ground beef, chicken or turkey
  • 1 clove garlic, chopped
  • 1 teaspoon fresh basil, chopped (or dried)
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 (12 oz.) can diced tomatoes, with juice
  • 1 (4 oz.) can diced green chili peppers
  • 1/2 cup California Black Ripe Olives, sliced
  • 8 flour tortillas, (8-inch size)
  • 2 cups Monterey Jack cheese, grated


Heat oven to 375°. In non-stick frying pan, brown ground meat (or poultry) and drain off the fat. Add garlic and basil. Cook 2 minutes. Season with salt and pepper. In bowl, combine tomatoes, chiles and olives. Spray the pie pan or casserole dish with cooking oil. Then layer 2 tortillas, a third of the meat (or poultry) mixture, a third of the tomato mixture, and a third of the cheese. Repeat with the next 2 tortillas and so forth, ending with a layer of cheese. Bake for 20 minutes or until the cheese bubbles. Allow to rest 5 minutes. Cut into wedges and serve. Use a dollop of sour cream and sprinkle with green onions as an optional garnish. Offer the hot sauce all round. Optional garnish:chopped green onions, sour cream and green poblano hot sauce.