Tortilla Tart Shells Recipes

Steps:

• Preheat oven to 400 degrees. Using a paring knife, trim tortillas to fit a 9-inch springform pan (use the removable bottom of the pan as a guide). Assemble pan with the bottom upside down; lightly oil bottom and sides. Set aside.
• In a large skillet, heat oil over medium. Add onion, cumin, and red-pepper flakes; season with salt and pepper. Cook until onion has softened, 3 to 5 minutes. Stir in tomato paste. Raise heat to medium-high; add beef and garlic. Cook, breaking up meat with a spoon until no longer pink, 4 to 6 minutes. Add corn and spinach; stir until spinach has wilted, about 2 minutes.
• Place one tortilla in the prepared pan. Spreading evenly, top with 1 1/2 packed cups beef mixture, then 1/2 cup cheese. Repeat with two more layers. Top with last tortilla, and sprinkle with remaining 1/2 cup cheese.
• Bake pie until top is lightly browned, 15 to 20 minutes. Run knife around edge of pan; remove sides. Using two wide metal spatulas, lift pie from bottom of pan, and transfer to a cutting board. Cut into wedges. If desired, serve with cilantro and sour cream.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, mash pinto beans. Stir in 3/4 cup salsa and garlic.
• In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes.
• Place 1 tortilla in a pie plate or tart dish. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge. Top with 1/4 cup cheese, and cover with another tortilla. Spread with 2/3 cup black bean mixture, and top with 1/4 cup cheese. Repeat layering twice. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.
• Cover with foil, and bake in preheated oven for about 40 minutes. Cut into wedges, and serve with salsa and sour cream.

Steps:

• Melt a little butter in a skillet.
• Heat tortilla for 10-15 sec on each side, until softened.
• Press into tart tin.
• Bake for 10 mins at 350F.
• Fill the tart and bake until filling is set.

Steps:

• Mix dry ingredients together until crumbly. Put eggs and vinegar in a cup and fill cup with cold water. Add to dry mixture and mix with hands to shape into a ball. Let sit in fridge overnight.
• Pastry should be removed from fridge a few hours before use to allow it to soften. Roll out on a floured board to desired thickness. Cut out with flower cookie cutter and press in muffin tin.
• Fill with filling of your choice, and bake accordingly.

Steps:

• Mix ingredients until a dough forms.
• Divide dough into 8 equal parts.
• roll out and press into standard size muffin tins.
• bake at 475 about 8 to 10 minutes or until golden.
• Stuff with whatever you like.