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Preheat oven to 375°F (190°C). Line a 9-inch round baking pan with parchment paper and lightly grease with cooking spray.

In a large skillet over medium-high heat, brown the ground beef. Drain any excess fat. Add the finely diced red bell pepper and onion, and cook until softened, about 5-7 minutes.

Stir in the garlic powder, cumin, chili powder, salt, and black pepper. Cook for another 1-2 minutes until fragrant. Remove from heat and stir in the fresh cilantro, if using. Set aside.

Take one flour tortilla and cut it into four equal quarters. Repeat with all 8 tortillas, yielding 32 tortilla quarters.

Place a slice of provolone cheese on the wider end of each tortilla quarter. Spoon about 1 1/2 tablespoons of the meat filling onto the cheese. Sprinkle a small amount of shredded mozzarella over the meat.

Lightly moisten one straight edge of the tortilla quarter with water. Fold the tortilla over the filling to form a triangular pocket, pressing firmly to seal the edges.

Arrange the stuffed tortilla triangles in the prepared baking pan, starting from the center and working your way outwards, forming a circular pattern. Overlap them slightly to create a full 'pie' shape.

Once all triangles are arranged, generously cover the entire surface of the pie with the remaining shredded mozzarella cheese.

Bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown with crispy edges. Let stand for 5 minutes before slicing into wedges and serving.


Preheat oven to 375°F (190°C). Line a 9-inch round baking pan with parchment paper and lightly grease with cooking spray.

In a large skillet over medium-high heat, brown the ground beef. Drain any excess fat. Add the finely diced red bell pepper and onion, and cook until softened, about 5-7 minutes.

Stir in the garlic powder, cumin, chili powder, salt, and black pepper. Cook for another 1-2 minutes until fragrant. Remove from heat and stir in the fresh cilantro, if using. Set aside.

Take one flour tortilla and cut it into four equal quarters. Repeat with all 8 tortillas, yielding 32 tortilla quarters.

Place a slice of provolone cheese on the wider end of each tortilla quarter. Spoon about 1 1/2 tablespoons of the meat filling onto the cheese. Sprinkle a small amount of shredded mozzarella over the meat.

Lightly moisten one straight edge of the tortilla quarter with water. Fold the tortilla over the filling to form a triangular pocket, pressing firmly to seal the edges.

Arrange the stuffed tortilla triangles in the prepared baking pan, starting from the center and working your way outwards, forming a circular pattern. Overlap them slightly to create a full 'pie' shape.

Once all triangles are arranged, generously cover the entire surface of the pie with the remaining shredded mozzarella cheese.

Bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown with crispy edges. Let stand for 5 minutes before slicing into wedges and serving.
