Enchilada Pie

By á-47

Ingredients

• 1 lb. ground beef
• 2 tea. cumin
• 1 jar (16 oz) thick and chunky salsa
• 1 cup fresh tomatoes, chopped
• 1 can (4 oz) chopped green chiles
• 1 cup frozen corn kernels
• 3 8" flour tortillas
• 1 pkg. (8 oz) 4 cheese Mexican cheese blend
• toppings: sour cream and guacamole

Preparation

Step 1

Heat oven to 350 degrees. Coat a 9" or 10" deep-dish pie plate with cooking spray.

Put ground beef in a nonstick skillet over medium-high heat. Sprinkle with cumin and cook about 5 minutes, stirring to break up clumps, until meat is no longer pink

Stir in salsa, tomato, chiles and corn. Bring to a simmer and cook about 10 minutes to develop flavors.

Put one tortilla in bottom of prepared pie plate. Spread with 1/2 the meat mixture, then sprinkle with 1/3 the cheese. Repeat layers using 1/32 the remaining cheese. Top with remaining tortilla; cover with foil.

Bake 30 minutes. Uncover, sprinkle with remaining cheese and bake 10 minutes longer or until cheese melts. Let cool 5-10 minutes before cutting into wedges.

Serve with sour cream and guacamole.