Tuesday, March 30, 2010

Mile High Mexican Pie

This recipe was created by my cousin, Mollie. I made a few changes and will note them accordingly!


2 lbs ground beef (Mollie uses deer meat...a benefit of having a husband that hunts!)
2-3 cups of freshly shredded cheddar cheese (see my note about cheese)
3 burrito sized Tortillas (Mollie uses wheat tortillas)
1 can of rotel (or diced tomatoes & green chilies)
1 package taco seasoning
1 can of whole kernel corn, drained
1 can of Red kidney beans, drained
1 small box of Velveeta (Mollie uses a small jar of cheese queso)

sour cream, optional

1. Brown beef in a skillet. I use the micro cooker from Pampered Chef. Drain.

2. Melt Velveeta in a microwave safe bowl and add cooked beef and taco seasoning.

3. In a separate bowl, combine corn, beans and rotel.

4. Lay a tortilla in the bottom of a round dish.

5. Layer meat mixture, veggie mixture and sprinkle a layer of shredded cheese on top.
6. Repeat layers and sprinkle remaining cheese on top.
7. Bake at 350 degrees for 45 minutes or until top tortilla is crisp and cheese is melted. Serve with sour cream, if desired.

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