I was in the mood for something fun and after scouring the fridge I thought about Mexican. I went with a tortilla pie and it was great! All the ingredients were things I had on hand and threw in what I had.
My thought was that it could come out too messy if there was too much liquid. Since flour tortillas won’t absorb much I tried to keep that in mind.
3 flour tortillas
1 can pinto beans
½ cup salsa
2 cups chicken, chopped
2 cups spinach, chopped
1 cup brown rice
1 cup corn
1 cup shredded cheddar
2 tbs taco seasoning
3) Spray an empty skillet with non-stick spray and toast each side of the tortilla.
4) Rinse beans and add ¼ cup of salsa. Mash the beans and mix the salsa evenly with a few lumps remaining.
5) Layer toasted tortialls with bean spread, chicken, corn, cheese, rice & spinach, and sprinkle with taco seasoning. Repeat layers ending with a tortilla on top.
6) Bake 20 minutes at 350. Sprinkle with cheese if desired and salsa.
I had some leftover breaded chicken pieces that worked really well. The spinach was a good way to add another veggie and tomatoes might have made it too runny. Keeping the salsa out of the pie kept the consistency perfect. I had some salsa con queso cheesey dip so I drizzled some of that too. Mr. J and I liked it a lot and will definitely make it again!