Recipe by rpgaymer
This is a hearty one-dish meal that is the perfect cure for a nacho craving.
Top Review by teresas
This had some mixed reviews...some of the family thought it tasted like chili and others thought it tasted like taco's...but everyone thought it needed more cheese...the pie didn't really set up...I think next time I will use less milk...the corn tortillas ended up on the tough side after cooking them so I'm thinking of using flour tortillas next time...I served this with some sour cream and tortilla chips...thanks for posting the recipe...=)
- 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 See How It's Made
- Preheat oven to 400.
- 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.
- In a large bowl, whisk together the eggs and milk. Add 1/2 cup cheese and the beef mixture, stir to combine well.
- 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.
- 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.
- Remove from oven and let cool for at least ten minutes. Cut into wedges and top with a generous amount of pico de gallo.