Step 1: Preheat oven to 375°F. Using either a tart pan, or a 9" springform pan, turn the removable bottom upside down and brush both the bottom and inside of the pan with 1 tablespoon olive oil.
Step 2: In a large non-stick pan, heat oil over medium. Add onion, jalapeño, cumin, and garlic. Cook until the onion and jalapeño have softened, approximately 3-5 minutes. Stir in tomato paste and salsa, raise heat to medium-high, and add the ground beef. Cook, making sure to break up the meat with a spoon until no longer pink, 5-7 minutes. Stir in corn and black beans until well-incorporated.
Step 3: Place a tortilla in the oiled pan, and spread evenly with 1 1/2 cups of the beef mixture. Top with 1/2 cup shredded cheese, and top with another tortilla. Continue layering until the filling is gone, approximately two more layers. Top with last tortilla, and sprinkle with remaining cheese. Bake pie for 15-20 minutes, or until the top is lightly browned.
Step 4: Using a wide spatula, lift pie from bottom of pan and transfer to a cutting board. Cut into wedges and serve!
Serving Suggestion: Garnish each serving with a dollop of sour cream, cilantro leaves, and avocado slices. Enjoy!
The following recipe includes the ingredients that I use for this dish, but feel free to make this recipe your own based on the tastes of your family.
- 1 pack Reser’s Baja Cafe Flour Tortillas-10″
- 1 cup salsa, such as Reser’s Baja Cafe Medium Original Salsa
- 3 tablespoons olive oil
- 1lb. ground beef
- 1 medium onion, chopped
- 1 jalapeño, chopped, seeds and ribs removed
- 2 tablespoons tomato paste
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 can yellow corn, drained
- 1 can black beans, drained and rinsed
- 2 cups shredded cheddar cheese
Optional items, for garnish:
- Sour cream
- Cilantro leaves
- Avocado slices