Cheesy Baked Tortilla Pie

with Guajillo Tomato Sauce, Mushrooms & Chayote Squash

30 MIN

+$2.45/serving 4 Servings

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with Ground Beef

From the Test Kitchen

For a hearty, comforting meal, you'll cook a medley of tender black beans, mushrooms, chayote squash (a variety beloved for its satisfying crunch), then layer it all between monterey jack and cheddar cheeses, tortillas, and spiced tomato sauce before baking until deliciously golden brown.
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Nutrition

PER SERVING
Calories

1060 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Ground Beef
8 Flour Tortillas
1 14.5-Oz Can Crushed Tomatoes
¾ cup Guajillo Chile Pepper Sauce
½ lb Mushrooms
2 Chayote Squash
2 cloves Garlic
1 15.5-Oz Can Black Beans
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
½ cup Sour Cream
4 oz White Cheddar Cheese
4 oz Shredded Monterey Jack Cheese
¼ cup Cilantro Sauce

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Halve the squash lengthwise; if necessary, remove the pit, then small dice. Peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Season with salt and pepper. Stack the tortillas; halve lengthwise. Grate the cheddar on the large side of a box grater. Place in a bowl; add the monterey jack and toss to combine. In a separate bowl, combine the tomatoes and guajillochile sauce. Taste, then season with salt and pepper if desired.

2 Cook the beef

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Continue to cook, stirring frequently, 1 to 2 minutes, or until the beef is browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl.

3 Cook the vegetables

In the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt and pepper. Add the diced squash. Cook, stirring occasionally, 5 to 7 minutes, or until browned and slightly softened. Add the chopped garlic and spice blend. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the seasoned beans and 2 tablespoons of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the vegetables are softened and the water has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.

4 Assemble the pie

Transfer 3 tablespoons of the guajillo tomato sauce to a large baking dish and spread into an even layer. Top with 8 halved tortilla pieces, with the cut, straight sides lining the baking dish (there will be some empty space that the tortillas don't cover). Evenly top the tortillas with half the remaining guajillo tomato sauce, half the cooked vegetables, half the cooked beef, and half the grated cheeses. Repeat with the remaining halved tortillas, guajillo tomato sauce, cooked vegetables, cooked beef, and grated cheeses.

5 Bake the pie

Bake the pie, rotating the baking dish halfway through, 14 to 16 minutes, or until the filling is heated through and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving.

6 Make the sauce & serve your dish

Meanwhile, in a bowl, whisk together the cilantro sauce, sour cream, and 2 tablespoons of water. Taste, then season with salt and pepper if desired. Serve the baked tortilla pie drizzled with the sauce. Enjoy!