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 375ยบ.
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.
