Prehistoric Pinterest

Before the days of Pinterest, I had to have a way to keep up with all the "inspiration" that I came across in magazines.  I found this cute notebook at Target, loaded it up with some sheet protectors {or "paper condoms" as one of my girlfriends in Junior League called them after seeing my Holiday Market notebook.  I may or may not have a slight obsession with sheet protectors} and started ripping!  I am not a hoarder, so where some people keep volume upon volume of their Southern Living, I just can't do it.  Plus the magazine is just not useful to me if I don't take our the parts that appeal to me.  I look through each magazine a few times, leave it out for a month or so and then comb through it for recipes and house ideas.  

One of my goals for 2012 is to try one new recipe that I have in my notebook each week!  I started this week with Stacked Burrito Pie that I ripped from a magazine called Family Fun at a doctor's office.  I don't typically rip things from other people's magazines because I find it annoying when I try to read an article and half of it's gone!  However, this magazine was completely beat up and after lamenting over to tear or not to tear, I just did it.  And boy, am I glad I did!!  It was amazing and the boys ate it up!  Jackson kept saying, "Mama! I love this stuff!"  

Stacked Burrito Pie

 From FamilyFun Magazine

  • 2 tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 3/4 pound lean ground beef
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 3/4 cup water
  • 1 (15 1/2-ounce) can black beans, drained and rinsed
  • 1 1/2 cups frozen corn kernels
  • 4 (10-inch) flour tortillas
  • 1/2 cup sour cream
  • 1 cup salsa
  • 8 ounces Cheddar or Monterey Jack, grated
  1. In a large skillet over medium-low heat, warm the oil. Add the onion and sauté for 5 minutes, stirring often. Add the garlic and sauté another minute.
  2. Increase the heat to medium, then add the ground beef, chili powder, and cumin. Cook the mixture until the beef is browned and no longer pink, stirring often, about 3 minutes. Add the salt, water, black beans, and corn, and bring the mixture to a boil. Allow it to continue boiling, stirring occasionally, until the liquid evaporates, about 20 minutes. Remove the mixture from the heat and let it cool for 10 minutes.
  3. Stacked Burrito Pie - Step 3 Heat the oven to 350º. Using the rim of a 9-inch springform pan (see "Tools of the Trade" above) as a template, trim 3 of the tortillas to the size of the pan. Leave the fourth tortilla untrimmed. Note: You can also bake this dish in a 9-inch round cake pan and serve it like a lasagna.
  4. Butter the bottom and the sides of the pan. Press the untrimmed tortilla evenly into the pan's bottom. Spread 2 tablespoons of the sour cream over the tortilla, followed by 1/4 cup of the salsa. Spoon and spread a quarter of the beef mixture over the salsa, then sprinkle a quarter of the grated cheese evenly over the top.
  5. Stacked Burrito Pie - Step 5 Place one of the trimmed tortillas on top of the cheese, then repeat the layering of the sour cream, salsa, beef, and cheese. Continue this way until the ingredients and tortillas are used up. You should end up with four layers, topped with the final sprinkling of cheese.
  6. Bake the pie until heated through, about 30 minutes. Allow it to cool for 10 minutes, then remove the rim from the springform pan, if you used one. Slice the pie into wedges using a sharp knife. Serves 10.
Nutritional Information:

Per serving (10 servings per pie):
Calories 363
Total Fat 18 g (28% DV)
Saturated Fat 8 g (40% DV)
Cholesterol 48 mg (16% DV)
Sodium 766 mg (32% DV)
Total Carbohydrate 31 g (10% DV)
Fiber 4 g (17% DV)
Sugars 4 g
Protein 19 g (37% DV)
Calcium (21% DV) 

**Just a note- I changed this recipe to use what I had on hand...I used Jennie O ground turkey instead of ground beef, olive oil, and fat free sour cream.  I also mixed the sour cream and salsa together.  Next time I will also use whole wheat tortillas, but used flour this time because it's what I already had in the fridge!


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