Oh Martha - Thank you for giving me the opportunity to break in my springform pan. Finally! I've had it for over a year, but haven't had the opportunity to make anything in it... probably because I'm not really a cheesecake fan. If you don't have a springform pan, you can use an 8-inch pie or cake pan instead. The original recipe called for beef, but I quickly substituted that with ground turkey. I think I'll try making this veggie-friendly by adding more spinach, chopped tomatoes, a red or greed pepper, and black beans next time.
I worked from home today because we're under a blizzard warning, and I was tempted to have Tortilla Pie leftovers for lunch. Instead, I settled with some soup, leaving the leftovers for both KK and I to enjoy tomorrow for lunch. They're calling for up to a foot of snow, but I wonder how much snow we'll actually end up with...
Adapted from Martha Stewart
Time: 45 minutes
4 flour tortillas (10-inch)
1 tablespoon olive oil, plus more for pan
1 medium onion, chopped
1 1/2 teaspoons ground cumin
1/2 teaspoon red-pepper flakes
Salt and pepper
2 tablespoons tomato paste
1 pound ground turkey
3 garlic cloves, minced
10 ounces frozen corn kernels
3 packed cups loose baby spinach (about 5 oz.)
1 1/3 cups shredded Mexican blend cheese
Sour cream, optional
1. Using a paring knife, trim tortillas to fit a 9-inch springform pan (use the removable bottom of the pan as a guide). Assemble pan with the bottom upside down; lightly oil bottom and sides. Set aside.
2. Preheat oven to 400 degrees.
3. In a large skillet, heat oil over medium. Add onion, cumin, and red-pepper flakes; season with salt and pepper. Cook until onion has softened, 3 to 5 minutes. Stir in tomato paste.
4. Raise heat to medium-high; add turkey and garlic. Cook, breaking up meat with a spoon until no longer pink, 4 to 6 minutes. Tear spinach into pieces. Add corn and spinach; stir until spinach has wilted, about 4 minutes.
5. Place one tortilla in the prepared pan. Spreading evenly, top with 1 1/2 packed cups turkey mixture, then 1/3 cup cheese. Repeat with two more layers. Top with last tortilla, and sprinkle with remaining 1/3 cup cheese.
6. Bake pie until top is lightly browned, 15 to 20 minutes. Run knife around edge of pan; remove sides. Using two wide metal spatulas, lift pie from bottom of pan, and transfer to a cutting board. Cut into wedges. If desired, serve with cilantro and sour cream.