Stacked Burrito Pie

Stacked Burrito Pie

Serves 6-8

2 tablespoons vegetable oil

1 medium onion, finely chopped

2 cloves garlic, minced

3/4 pound ground beef {I used 1 pound ground turkey}

2 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon salt

3/4 cup water

1 can black beans

1 1/2 cup frozen corn kernels {I used one can}

4 10-inch flour tortillas {I used 8-inch}

1/2 cup sour cream

1 cup salsa

8 ounces cheddar/monterey jack cheese, grated

In large skillet over medium-low heat, warm the oil, then add the onion for 5 minutes, then the garlic for 1 minute (til fragrant). Increase heat to medium and add meat, chili powder and cumin. Cook until no longer pink, stirring often. Add salt, water, black beans and corn and bring to a boil. Let boil for about 20 minutes, stirring occasionally, until the liquid evaporates. Remove from heat and let cool.

Heat the oven to 350. Use the rim of 8-inch springform pan, trim three of the flour tortillas {like I said, I used 8-inch, and it was only a little bit more messy...worth it for me to not have to trim}. Butter bottom and sides of springform pan, press the untrimmed tortilla into the bottom. Spread sour cream, then salsa, 1/4 of meat mixture, then cheese. {I didn't use measurements for the sour cream or salsa because we like a lot of both, so I just threw some in}. Start over with another tortilla and finish the last three layers, ending with cheese on top.

Bake until pie is heated through, about 30 minutes. allow it to cool at least 10 minutes before removing frame of pan.