Chili Taco Pie

Chili Taco Pie

4 8-inch flour tortillas

5 5½-inch corn tortillas

1 lb. ground beef

1 cup frozen corn

1½ cups red kidney beans, drained

½ cup chopped onion

1 can diced tomatoes with green Chile peppers

2 cloves garlic, minced

1 tsp. ground cumin

¼-½ tsp. ground cayenne pepper

Salt and pepper to taste

1 cup shredded cheddar

Shredded lettuce, diced tomatoes, sliced black olives, sour cream

In large skillet cook ground beef until brown.  Drain off grease, add garlic and onions and cook 5 minutes.  Add tomatoes with Chile peppers, cumin, cayenne pepper, salt, pepper and corn.  Cook until aromatic and heated through.  Gently stir in red kidney beans.  Remove from heat.

Preheat oven to 375º.

Lightly grease pie plate.  Place corn tortilla around the outside edges so that about one inch over-flaps.  Place one flour tortilla in the center.  Spread one third of the meat mixture over the top, cover with flour tortilla and repeat the process.  Spread shredded cheddar over top and bake about 30 minutes until cheese bubbles and corn tortillas are crunchy and brown.

Cool slightly before serving with shredded lettuces, tomatoes, olives, sour cream, guacamole, etc.

 

© Crackerberries 2014