Easy Southwestern Tortilla Pie - Kraft Recipes Top
Comida Kraft
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Easy Southwestern Tortilla Pie

Prep Time
Total Time

8 servings

Layered with flour tortillas and a cheesy mix of spinach and salsa, this tasty pie is an easy way to start a Southwest-style fiesta—any night of the week!

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What You Need

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Make It

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  • Preheat oven to 375°F. Spray 9-inch deep-dish pie plate with cooking spray. Mix ricotta cheese, spinach and 1 cup each of the salsa and mozzarella cheese until well blended. Refrigearate remaining mozzarella cheese for later use.
  • Place 1 of the tortillas in prepared pie plate; spread with 1/2 cup of the ricotta mixture, then drizzle with 1 Tbsp. of the cream. Repeat layers until all ingredients are used.
  • Bake 20 minutes. Sprinkle with remaining 1 cup mozzarella cheese. Bake an additional 5 minutes. Cut into 8 wedges to serve. Serve with remaining salsa.

Special Equipment Needed

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Serving Suggestion

Serve this meatless main dish with a mixed green salad tossed with your favorite KRAFT Light Dressing.


Prepare as directed, using flavored flour tortillas, such as sun-dried tomato-flavored tortillas.


Substitute half-and-half for the light cream.


  • 8 servings

Nutritional Information

Serving Size 8 servings
Calories 410
Total fat 21g
Saturated fat 11g
Cholesterol 55mg
Sodium 840mg
Carbohydrate 36g
Dietary fiber 3g
Sugars 4g
Protein 20g
% Daily Value
Vitamin A 100 %DV
Vitamin C 20 %DV
Calcium 50 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from I substituted cottage cheese for the ricotta. I substituted cottage cheese for the ricotta. My boyfriend liked it a lot. It was pretty good...but I got bored with it before I was finished with my helping. I have a "thing" about texture...and I think it was a bit too "soft" for me. I'll make it again, but as a side, not the main dish. Also, there is no WAY this will fit in a deep dish pie plate...I used a round casserole.
Date published: 2005-09-13
Rated 2 out of 5 by from I've tried several recipes using frozen spinach. I've tried several recipes using frozen spinach. Each time my family and I hate the strong taste of the spinach (even though we like canned spinach). The recipe turned out well and I suppose if you liked frozen spinach you would love this recipe. I used a round casserole instead of deep-dish pie plate.
Date published: 2003-10-10
Rated 3 out of 5 by from This was good. This was good. I added a can of kidney beans to add protein, plus salt and cheese in between each layer. I also did only four layers and four tortillas with thicker filling in between. 8 tortillas was just too much and I did use a pie plate but it was a deeper one.
Date published: 2008-08-12
Rated 4 out of 5 by from Very good ! Very good !! I used the round casserole (a must), 6 tortilla shells, 24 oz. ricotta, hot salsa, lime juice, and cilantro. Probably could have used all 8 shells if I used 15 oz. ricotta---depends on whether you like thicker filling.
Date published: 2011-05-21
Rated 4 out of 5 by from I liked how easy this was and the flavor. I liked how easy this was and the flavor. I will make it again, however, I will add cilantro to the cheese mix as well as some lime juice. I will also add a light layer of motzerella on the top of each layer. Overall very good.
Date published: 2007-06-18
Rated 3 out of 5 by from This was good, not great, but good. This was good, not great, but good. I had to make it in a round casserole as well. I used fresh spinach and added more mozz on each layer. Good as a side dish though as it didnt make alot for a family of four.
Date published: 2008-03-04
Rated 5 out of 5 by from Sounds good! Sounds good! I recommend using shredded chicken or small chunks. I can't wait to make this! mmmmmm
Date published: 2003-08-28
Rated 5 out of 5 by from Very tasty! Very tasty! I recommend using fresh spinach.
Date published: 2002-06-15
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