Cheesy Baked Tortilla Pie with Guajillo Tomato Sauce, Mushrooms & Chayote Squash

Cheesy Baked Tortilla Pie

with Guajillo Tomato Sauce, Mushrooms & Chayote Squash

30 MIN
$11.94/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
  • with Ground Beef
    includes 18 oz No Added Hormones, Pasture-Raised Ground Beef
  • No Change
    I don't want to make any changes to my meal View recipe
  • 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.
    CLICK FOR RECIPE CARD

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      1060 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Cheesy Baked Tortilla Pie with Guajillo Tomato Sauce, Mushrooms & Chayote Squash
    Title
    • 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
    Prepare the ingredients
    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.

    Cook the beef
    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.

    Cook the vegetables
    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.

    Assemble the pie
    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.

    Bake the pie
    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.

    Make the sauce & serve your dish
    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!

    Tips from Home Chefs

    About Blue Apron

    Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

    We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

    Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

    Get This Recipe Delivered
    Prepare the ingredients
    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.

    Cook the beef
    Cook the vegetables
    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.

    Assemble the pie
    Bake the pie
    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!

    Make the sauce & serve your dish
    Browse Steps
    1 of 6