Friday, December 5, 2008

Mexican Pie

So please don't be fooled by the picture... it's really good. Once I wiped around it the layers stayed on their own, this was just over flow and I took a picture to show what NOT to do but then my camera died and couldn't hold Chris off to let it recharge to get a new picture. But man it was spicy and tasty. If you don't like a lot of kick though, be careful with your peppers! So thank you Delicious Meliscious for posting this GREAT treat!
For Some reason I named it Mexican Pie, but here's the real name...

Tortilla and Black Bean Pie

1 lb ground beef, seasoned with your favorite taco seasoning
1 small jar enchilada sauce
4 (10-inch) flour tortillas
1 large onion, diced
2 mild jalapeños and 2 Serrano's (i couldn't find any Serrano's so i used 3 jalapeños!)
2 cloves garlic, minced
1/2 teaspoon ground cumin
1 can (15 oz.) black beans, drained and rinsed
12 ounces beer, or 1 1/2 cups water (I used water, shhh don't tell Chris!)
1 can corn, drained OR 1 package (10 ounces) frozen corn
4 scallions, thinly sliced, plus more for garnish
2 1/2 cups (8 ounces) shredded cheddar cheese
sour cream and salsa, for serving

Preheat oven to 400 degrees. Using a paring knife, trim tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide. Set aside.

Brown ground beef and drain fat. Add onion, jalapeño, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 5 to 7 minutes.

Add beans and beer to skillet, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn, and remove from heat.

Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the meat & beans, spoon some enchilada sauce over top (maybe 3-4 spoonfuls) and 1/2 cup cheese. Repeat three times, using 1 cup cheese on top layer. Bake until hot and cheese is melted, 20 to 25 minutes. Unmold pie; spoon any extra enchilada sauce on top, then sprinkle with scallions. To serve, slice into wedges and serve with sour cream and salsa.

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