Chili-Tortilla Pie
2 tsp corn oil
10 oz boneless cooked pork or skinless boneless cooked turkey, diced
2 c chopped onions
1 tblsp mild or hot chili powder
2 garlic cloves, pressed
1 1/2 c tomato sauce
1 tsp dried oregano leaves
8 corn tortillas (6" diameter)
1 1/2 oz shredded Monterey Jack cheese
Preheat oven to 375 F.
Spray an 8" square baking pan with nonstick cooking spray.
In medium nonstick skillet, heat oil; add pork, onions, chili powder and garlic.
Cook over medium-high heat, stirring occasionally, 5 mins, until onions are softened.
Add tomato sauce and oregano to pork mixture; bring to a boil.
Reduce heat to low; simmer 5 mins.
Line prepared baking pan with 4 of the tortillas; top with pork mixture, then remaining tortillas.
Sprinkle with cheese; bake 15 mins, until lightly browned and bubbly.
Makes 4 servings