Stacked Burrito Pie

1 medium onion, finely chopped
2 cloves garlic, minced
1 lb ground beef OR Steak or roast (See different directions below)
2 tsp chili powder
1 tsp cumin
½ tsp salt
¾ cup water
1 (15 ½ oz) can black beans, drained and rinsed
1 ½ cups frozen corn kernels
4 (10 inch) flour tortillas
½ cup sour cream
1 cup salsa
Cheddar or Monterey jack cheese, grated

If using ground beef- In a large skillet over medium-low heat, brown the ground beef, onions and garlic. Add the chili powder and cumin. Cook the mixture until the beef is browned and no longer pink, stirring often, about 3 minutes. Add the salt, water, black beans and corn, and bring the mixture to a boil. Allow it to continue boiling, stirring occasionally, until the liquid evaporates, about 20 minutes. Remove the mixture from the heat and let it cool for 10 minutes.

If using steak or roast- this is my preferred method
Cook the roast/steak in the crock pot with. I will add onions and garlic to this, but then will add a little more later. When done, shred.

In a saucepan, add black beans, corn, chili powder, cumin, salt and water. I will also add some more onions and garlic, to taste. You will find that you may need to add a little more water. I only cook until mixture heats up. Add the shredded beef to the mix.

This recipe calls for a springform pan. If you don’t have one, use a round cake pan and serve more like a lasagna, but the springform pan is definitely a lot more fun!

Lay your springform pan over one of the tortillas and trim to the size of your pan. Do this to three of the four tortilla’s.

Butter the sides of the pan, if I find that I don’t need to butter my springform pan at all. Press the untrimmed tortilla evenly on the bottom of the pan. Spread 2 TBS (or more of sour cream over the tortilla. Spoon ¼ cup salsa over the sour cream. Spread ¼ of the beef mixture over the salsa and sour cream, then as much cheese as you desire. Place one of the trimmed tortilla’s over the top of the first layer and repeat until it’s all gone. You should end up with four layers, topped with the final sprinkling of cheese.

Bake the pie until heated through, about 30 minutes. Allow it to cool for 10 minutes, then remove the rim from the springform pan, if you used one. Slice the pie into wedges using a sharp knife.

Serves 10