- 10
Ingredients
- 2 T veg oil
- 1 med onion, finely chopped
- 2 cloves garlic, minced
- 3/4 lb lean ground beef
- 2 t chili powder
- 1 t cumin
- 1/2 t salt
- 3/4 cup water
- 1 can black beans, drained and rinsed
- 1 1/2 cup frozen corn kernels
- 4 10-inch flour tortillas
- 1/2 cup fat-free sour cream
- 1 cup salsa of choice
- 8 oz reduced-fat monterey jack or cheddar, or combination
Preparation
Step 1
In large skillet over med-low heat, warm the oil. Add the onion and saute for 5 min. add garlic and saute another minute
Ingrease heat to med, then add ground beef, chili powder and cumin. Cook until beef is browned. Add salt, water, black beans, and corn, and bring to a boil. Allow it to continue to boil, stirring occasisionally about 20 minutes, or until liquid evaporates. Remove from heat and let cool 10 minutes
Heat oven to 350. Using the rim of a 9 inch springform pan as a template, trim 3 of the tortillas to the size of the pan. Leave the 4th one untrimmed. Note: you can also bake this dish in a 9-inch round cake pan and serve it like a lasagna.
Butter the bottom and sides of the pan. Press the untrimmed tortilla evenly into the pan's bottom. Spread 2 T of the sour cream over the torilla, followed by 1/4 cup of the salsa. Spoon and spread a quarter of the beef mixture over the salsa, then sprinkle a quarter of the grated cheese evenly over the top.
Place one of the trimmed tortillas on top of the cheese, then repeat layering until ingredients are used up. End with a final sprinkling of cheese.
Bake until heated through, about 30 minutes. Allow to cool for 10 minutes, then remove the rim from springform pan (if using). Slice the pie into wedges using a sharp knife. Serves 10.