Your favorite Mexican ingredients are piled 3 layers high in this Stacked Burrito Pie recipe. Make ahead and freeze some extra pies…you’ll be glad you did.
I’ve got a dare for you. Step out of your comfort zone and make this recipe (that was super popular at our make ahead meal store) with an out of the ordinary salsa.
Don’t get me wrong…it is outstanding with traditional salsa. It’s hard to resist layers of your favorite burrito ingredients…black beans, cheese, tomatoes, cilantro, green onion, meat (if you are not going meatless)…sandwiched between soft flour tortillas and baked until everything is gooey. But, depending upon your mood and sense of adventure, a fruity or super spicy salsa really makes this dish stand out. I love peach salsa. But, there are so many other varieties to try. Mango anyone?
Stacked Burrito Pie Step-by-Step
When I make this dish for our family, I make up several versions, customized to order. Pictured below is the vegetarian version with, you got it, peach salsa. The process is very easy. First, prep all of the ingredients you will need and then set up an assembly line.
I could go on…chop the tomatoes, shred the cheese, cook the ground beef. But, I take a few shortcuts at this point. I usually don’t have time to chop the quantity of tomatoes needed for the recipe. So, I break out the can opener for the tomatoes and black beans. (Be sure to drain well). I also have beef crumbles all ready to go. (I make the ground beef crumbles in bulk and store them in 1 cup portions in the freezer.)
Let the assembly begin. Start with a flour tortilla as the bottom layer.
When it comes to the pans, the recipe will work fine in a square or round pan. You can even use a 9 x 12 casserole dish…overlap the tortillas a little and double the ingredients in each layer.
The first layer of my pie is complete. Here’s where the customization comes in. I’m calorie conscious, so I put a little less cheese in the first two layers and leave out the meat. My husband loves cheese. So, he gets extra plus some beef crumbles. I use a cheese substitute for my daughter. Everyone gets their own personal pan with lots of leftovers! 🙂
Repeat and then top the second layer off with the third tortilla. At this point I usually need to gently push down the contents so everything will fit nicely in the pan!
Ahhh…admire the accomplishment. To many this is a terrible mess…to me it’s dinner for several nights!
This pie is fresh from the oven. Make sure to wait about ten minutes before servicing so it has time to set. Top it off with a dollop of sour cream…or fresh guacamole!
- 3 flour tortillas, 7-8 inches (I used whole wheat tortillas)
- 1 cup salsa (try a fruity or spicy variety for a change of pace)
- 1 cup black beans, rinsed and drained (15 ounce can)
- 1 cup ground beef, cooked and crumbled (leave off for vegetarian version)
- 1 cup diced tomato, drained (14.5 ounce can)
- 1½ cups Colby and Monterey Jack cheese, shredded
- ¼ cup cilantro, chopped
- ¼ cup green onion, chopped plus a little more for garnish
- Optional toppings for serving: sour cream, guacamole, black olives
- Prepare all of the ingredients as indicated above so you are ready to assemble.
- Place 1 flour tortilla in the bottom of a pan (round or square, 8-9 inches)
- Spread ⅓ cup salsa over the tortilla.
- Layer ½ cup black beans and ½ cup crumbled beef in the pan.
- Layer ½ cup tomato and ½ cup shredded cheese in the pan.
- Sprinkle 2 Tablespoons of cilantro and 2 Tablespoons green onion on top.
- Repeat steps 2 - 6 to create the second layer.
- Place a flour tortilla on top.
- Spread ⅓ cup salsa and ½ cup shredded cheese on top.
- Garnish with green onion.
- Preheat oven for 350 degrees.
- Cover with aluminum foil and bake for 30 minutes,
- Remove foil and bake for 10 minutes more or until cheese is melted.
- Allow pie to set for about 10 minutes before serving.
- Serve with toppings such as sour cream and guacamole.
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