Nacho Pie With Spicy Taco Meat, Black Beans & Corn |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a hearty one-dish meal that is the perfect cure for a nacho craving. Ingredients:
1 tablespoon olive oil |
1 lb lean ground beef |
1 serrano pepper, chopped |
2 tablespoons chili powder |
1 teaspoon garlic powder |
1/4 teaspoon onion powder |
1/4 teaspoon mexican oregano |
1/2 teaspoon paprika |
2 1/2 teaspoons cumin |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1/8 teaspoon cayenne pepper |
1 (14 ounce) can black beans, rinsed & drained |
1 (8 ounce) can corn, rinsed & drained |
3 eggs |
3/4 cup 2% low-fat milk |
1 cup shredded cheddar cheese, divided |
6 corn tortillas (6 inch) |
pico de gallo |
Directions:
1. Preheat oven to 400.
2. In a large skillet, heat the oil over medium-high heat. Add the beef and chili pepper, and fry for about 5 minutes or until beef is well-browned. Drain. Add the spices (chili powder through cayenne), stir, and cook for 1-2 more minutes. Remove from heat, and stir in the black beans and corn. Let cool for at least 5 minutes.
3. In a large bowl, whisk together the eggs and milk. Add 1/2 cup cheese and the beef mixture, stir to combine well.
4. Coat a deep 9-inch pie pan with cooking spray. Lay down the corn tortillas alongside the bottom and side of the pan to form a tortilla pie crust. It helps to heat up your tortillas in the microwave for a few seconds beforehand to make them more pliable.
5. Pour your beef-egg mixture in the the pie crust and spread it out evenly. Cook for 30 minutes, then remove and top with the rest of the cheese. Cook for a further 5 minutes or until cheese is melted.
6. Remove from oven and let cool for at least ten minutes. Cut into wedges and top with a generous amount of pico de gallo.
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