DEEP-DISH TORTILLA PIE

1 pound ground beef, chicken or turkey
1 clove garlic, chopped
1 teaspoon fresh basil, chopped (or 1 teaspoon dried basil)
1/2 teaspoon salt
1/8 teaspoon pepper
1 (12 ounce) can diced tomatoes with juice
1 (4 ounce) can diced green chili peppers
1/2 cup California ripe olives, sliced
2 cups Monterey Jack cheese, grated
8 flour tortillas (8-inch size)
Optional garnish:
chopped green onions, sour cream and green Poblano hot sauce

Heat the oven to 375 degrees F. In a non-stick frying pan, brown ground meat (or poultry) and drain off the fat.

Add garlic and basil. Cook 2 minutes, Season with salt and pepper.

In a bowl, combine tomatoes, chiles and olives.

Spray the pie pan or casserole dish with cooking oil. Then layer 2 tortillas, a third of the meat (or poultry) mixture, a third of the tomato mixture, and a third of the cheese. Repeat with the next 2 tortillas and so forth, ending with a layer of cheese.
Bake for 20 minutes or until the cheese bubbles. Allow to rest 5 minutes.

Cut in wedges and serve. Use a dollop of sour cream and sprinkle with green onions as an optional garnish. Offer the hot sauce all round.

Chef Stefanie Branica
Stefanie’s Catering, Seattle, WA

Makes 4-6 servings
From: Recipelink.com
Source: Recipe pamphlet: California Olive Industry Dinnertime Survival from America's top Chefs, 1997