Layered Cheesy Beef Tortilla Casserole Pie Step-by-step instructions

Before you start

Before starting, set out all ingredients. Finely dice the onion and bell peppers, mince the garlic, and shred the cheeses if using blocks.

Have the tortillas at room temperature so they are pliable. Preheat the oven to 380°F (193°C) when ready to bake. Prepare the garlic butter by mixing melted butter with minced garlic and parsley.

Instructions

Sizzle and Season

1. 1Brown the Beef
   Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned and no longer pink, about 5-7 minutes. Add the diced onion, bell peppers, and minced garlic. Cook for 3-4 minutes until the vegetables soften. Stir in the tomato paste, cumin, smoked paprika, salt, and black pepper. Cook for 2 minutes until the mixture is thick and fragrant.
   Look for The beef is browned and the vegetables are tender, with a rich, spicy 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. 2Prepare the Pan
   Preheat the oven to 380°F (193°C). Lightly grease a 10-inch cast iron skillet or oven-safe pan. Overlap the flour tortillas around the base and up the sides of the pan, allowing the edges to hang over. The tortillas should cover the bottom completely.
   Look for The tortillas form a rustic crust with edges draping over the pan.
   Tip Overlapping the tortillas ensures no gaps for the filling to leak through.

The beef is browned and crumbly, with no pink remaining. The onions and peppers are soft and translucent, and the spices have created a rich, fragrant sauce that coats the meat. The mixture should be thick, not soupy, with a deep reddish-brown color from the tomato paste and paprika.

Layer and Brush

3. 3Layer the Filling
   Spread half of the seasoned beef mixture evenly over the tortillas. Sprinkle with 1 cup of shredded mozzarella. Top with the remaining beef mixture and another cup of mozzarella. Fold the overhanging tortilla edges inward over the filling, creating a layered pie.
   Look for The tortilla edges are folded over, encasing the beef and cheese.
   Tip Press the tortillas gently to help them stick together.
4. 4Add the Topping
   In a small bowl, mix the melted butter with the minced garlic and chopped parsley. Brush the mixture over the top of the pie. Sprinkle the shredded cheddar evenly over the surface.
   Look for The top is glossy with butter and covered with cheddar.
   Tip Brushing the butter helps the top brown and adds flavor.

The tortillas are arranged in a single layer with overlapping edges, forming a sturdy base.

The beef and mozzarella are evenly distributed, and the tortilla edges are folded over to encase the filling. The top is brushed with garlic butter and covered with cheddar, ready for the oven.

Bake and Bubble

5. 5Bake the Pie
   Place the skillet in the preheated oven and bake for 20 minutes, until the cheese is melted and bubbling and the top is golden brown. The internal temperature of the beef should reach 160°F (71°C).
   Look for The casserole is golden and bubbling around the edges.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the top browns too quickly, tent with foil for the last 5 minutes.
6. 6Rest and Serve
   Remove the skillet from the oven and let the pie rest for 5 minutes. Slice into wedges and serve warm, pulling out a slice to show the cheese stretch.
   Look for The pie holds together when sliced, with molten cheese pulling.
   Tip Letting it rest helps the layers set for cleaner slices.

After 20 minutes, the casserole is golden brown and bubbling. The cheese has melted into a gooey blanket, and the edges of the tortillas are crisp and lightly charred. The aroma is smoky, buttery, and irresistible. Let it rest before slicing to ensure clean wedges.

Common mistakes

A common mistake is not cooking the beef filling long enough, leaving it watery. Cook until the liquid has evaporated and the mixture is thick.

Another is overfilling the tortillas, which can cause them to tear. Be generous but leave room to fold. Finally, avoid baking at too high a temperature, which can burn the top before the center is hot.

How to tell it’s done

The casserole is done when the top is golden brown and the cheese is bubbling around the edges. The internal temperature of the beef should read 160°F (71°C) on an instant-read thermometer inserted into the center.

Let the pie rest for 5 minutes before slicing—this allows the layers to set and makes serving easier.

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