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Dinner Recipes

Cheesy Beef Tortilla Pie

Monterey Jack cheese adds South-of-the-Border flair to our Tex-Mex take on pot pie.

Serving Size:


Active Time:

30 min.

Total Time:

40 min.


  • 1½ lbs. ground beef
  • 1 onion, chopped
  • 2 tsp. ground cumin
  • ½ tsp. salt
  • 1 (24 oz.) jar mild chunky salsa
  • 1 (10.8 oz.) pkg. frozen cut green beans, thawed, drained
  • 1 burrito size (10 ½”) flour tortilla, from 20-oz. pkg.
  • 1 cup shredded Monterey Jack cheese
  • 2 Tbs. chopped fresh parsley


  1. Heat 12” nonstick skillet over medium-high heat. Add beef, onion, cumin and salt; cook, stirring, until beef is no longer pink, 7-8 min. Stir in salsa; bring to boil. Reduce heat to medium-low. Cover; cook until flavors blend, about 10 min., adding green beans during last 2 min. of cooking time.
  2. Heat broiler. Arrange tortilla over filling in skillet; sprinkle with cheese. Broil until lightly browned, 3-4 min. Sprinkle with parsley.

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