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Tortilla Cheesburger Pie

This recipe is a unique and delicious spin on the classic cheeseburger.

This is a dish that I have been making for many years. Its definitely a family favorite that everyone can enjoy – young or older. If you’re a fan of cheeseburgers, this is going to fit you like a glove. This is a recipe that was inspired by an America’s Test Kitchen book.

One of the best parts of this recipe is that its a breeze to make with very little prep and overall cook time. But the BEST part is that cheeseburger flavor throught the mixture and contained in the toppings.

tortilla cheeseburger pie

The second part of the recipe that I love is that you can customize the dish to what you prefer and have on hand. We used ground beef but you can use any ground meat for the filling, like turkey, pork or lamb. Just make sure you soak up any extra liquid in the pan prior to adding the starch/flour.

tortilla cheeseburger pie

The other aspects you can change are the cheeses you prefer. For me, American cheese is the best for cheeseburgers, but that’s because I grew up in the diner business. You can use what you have and this will taste spectacular nonetheless!

tortilla cheeseburger pie

Thank you for swinging by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to come back and rate the recipe. Now LOVE YOUR LIFE!

tortilla cheeseburger pie


Tortilla Cheeseburger Pie

Prep Time 5 minutes Cook Time 25 minutes Total Time 30 minutes

Servings 6
Calories 326kcal
Author Stella


  • 9 inch pie dish


  • 2 burrito size tortillas (10 inches diameter)
  • 4 slices American cheese (or any cheese)

Meat Mixture:

  • 2 tsp olive oil
  • 1 medium sweet onion, diced
  • 3 cloves garlic, minced
  • 1 lb ground beef (or turkey, lamb, etc)
  • 2 tbs potato starch (or flour)
  • 3/4 cup low sodium beef broth (or chicken)
  • 2 tbs ketchup
  • 1 tbs Worcestershire sauce
  • 2 tsp yellow mustard
  • 2 tsp Sriracha
  • 1 tsp Italian herb blend
  • salt and pepper to taste


  • 1/3 cup sliced pickles
  • 1 large plum tomato, sliced into rounds
  • 1/2 cup shredded mozzarella cheese
  • optional: garnish w chili pepper flakes or toasted sesame seeds

US Customary – Metric


  • Preheat your oven to 400℉. Press one tortilla into a 9 inch pie dish. Cover the bottom with the cheese slices. Then press the other toritlla into the pie dish and bake for 8-10 minutes.

Meat Mixture:

  • In a large skillet, heat your oil on medium and add in the onion. Saute for a 3 minutes then stir in the garlic for 30 seconds. Add in the ground meat and using a wooden spoon, break up the meat until no longer pink. If at the end there are juices, soak them up with a paper towel. Next, stir in the potato starch to coat all.
  • Pour the broth in followed by the ketchup, Worcestershire, mustard, sriracha, herb blend seasoning, salt and pepper to taste. Mix everything and bring to a boil. Lower heat to a simmer and cook for 4 minutes or until the mixture thickens. Transfer the mixture to the pie dish and flatten out evenly. Evenly distribute the pickles, then the tomatoes and top with the mozzarella. Bake for 10-12 minutes or until the cheese is melted and tortilla edges are browned. Allow to set for 5 minutes then slice and serve.


Recipe inspired by America’s Test Kitchen cookbook!


Calories: 326kcal | Carbohydrates: 9g | Protein: 19g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 562mg | Potassium: 449mg | Fiber: 1g | Sugar: 4g | Vitamin A: 302IU | Vitamin C: 6mg | Calcium: 233mg | Iron: 2mg