Cheesy Beef Tortilla Casserole Pie with Garlic Butter Crust Step-by-step instructions

Before you start

Before starting, gather all ingredients and equipment. Dice the onion and bell pepper, mince the garlic, and shred the cheeses if using blocks.

Prepare the garlic parsley butter by melting butter and mixing in minced garlic and chopped parsley, or have a store-bought version ready. Preheat the oven to 380°F (193°C) so it is hot when the pie is assembled. Have a 9-inch pie dish or round baking dish greased and ready.

Instructions

Brown the Beef and Aromatics

1. 1Brown the Beef and Aromatics
   Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 5–7 minutes. Add the diced onion, bell pepper, and minced garlic; cook until the vegetables are softened, about 3 minutes. Stir in the tomato paste, cumin, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant and the tomato paste darkens slightly. Remove from heat.
   Look for The beef is browned and the vegetables are tender, with a rich, spiced aroma.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Use a wooden spoon to break the beef into small crumbles for even cooking.
2. 2Preheat the Oven
   Preheat the oven to 380°F (193°C).
   Look for The oven reaches the target temperature while you assemble the pie.
   Tip An oven thermometer ensures accuracy.

The ground beef is browned and crumbled, with no pink remaining. The onions and bell peppers are softened and translucent, and the garlic is fragrant.

The spices have melded with the tomato paste, creating a rich, reddish-brown mixture that smells smoky and savory. The skillet should have some browned bits on the bottom, which will add flavor to the filling.

Layer and Top

3. 3Layer the Tortillas and Beef
   Lightly grease a 9-inch pie dish or round baking dish. Place one tortilla in the bottom, then top with a layer of the beef mixture and a sprinkle of mozzarella and cheddar. Repeat the layers, using the remaining tortillas, beef, and cheeses, finishing with a tortilla on top.
   Look for The dish is filled with alternating layers of tortillas and cheesy beef.
   Tip Press each layer down gently to compact the pie.
4. 4Add the Garlic Butter and Top Cheese
   Brush the top tortilla with the melted garlic parsley butter. Sprinkle the remaining mozzarella and cheddar evenly over the top.
   Look for The top is coated with garlic butter and covered with a blanket of cheese.
   Tip Brushing the butter helps the top brown and adds flavor.

The pie dish is filled with alternating layers of tortillas and beef mixture, with each layer pressed down gently. The top tortilla is brushed with garlic butter, and a generous layer of mozzarella and cheddar covers the surface. The cheese is evenly distributed, and the dish looks full and appetizing, ready for the oven.

Bake and Rest

5. 5Bake Until Golden and Bubbly
   Place the pie in the preheated oven and bake for 20 minutes, until the cheese is melted, bubbly, and golden brown. The edges of the tortillas may crisp up.
   Look for The cheese is fully melted with golden spots, and the filling is hot.
   Tip If the top browns too quickly, tent loosely with foil.
6. 6Rest and Serve
   Remove the pie from the oven and let it rest for 5 minutes before slicing. Use a sharp knife to cut into wedges, and serve warm, with extra cheese stretching as you lift each slice.
   Look for The pie holds together when sliced, with molten cheese stretching.
   Tip Letting it rest helps the layers set for cleaner slices.

After 20 minutes in the oven, the cheese is melted, bubbly, and golden brown, with some spots of deeper browning. The edges of the top tortilla have crisped up nicely. The pie smells intensely of roasted garlic, cheese, and spices. After resting, the layers hold together when sliced, and the cheese stretches as you cut.

Common mistakes

Avoid overbaking, which can dry out the tortillas and make the cheese tough. Keep an eye on the pie during the last few minutes; if the top browns too quickly, cover loosely with foil.

Be sure to press the layers down gently as you assemble to avoid air pockets. Overfilling the dish can cause the pie to overflow, so keep the layers even. Use a sharp knife to slice, as a dull one can crush the layers.

How to tell it’s done

The pie is done when the top is golden brown and the cheese is fully melted and bubbly, with some spots beginning to brown. A knife inserted into the center should come out hot.

The internal temperature of the beef filling should reach at least 160°F (71°C) to ensure it is fully cooked. Let the pie rest for 5 minutes after baking to allow the layers to set, making it easier to slice and serve.

• Ground meat: 160°F (71°C) in the thickest part