Cat and Mo's Enchilada Pie

In 'Cat Cora's Classics with a Twist'

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• 1  lb lean ground beef
• 1  medium onion, coarsely chopped
• 2  garlic cloves, minced
• 1 (10 ounce) can  enchilada sauce
• 1 (15 ounce) can black beans, drained and rinsed
•  kosher salt
• 1  cup light sour cream
• 1 (4 ounce) can  chopped green chilies, drained
• 1⁄2 cup  chopped fresh cilantro
• 1 (12 ounce) jar green chili salsa
• 1  tablespoon  pure chile powder
• 1 1⁄2 teaspoons ground cumin
• 3  cups  broken tortilla chips (about the size of corn chips)
• 2  cups  grated light cheddar cheese
• 3  scallions, chopped (white and light green part)
• 2  tablespoons  chopped  pickled jalapeno peppers (or 1 T. chopped fresh jalapeno)
• 2  limes, cut into wedges, for garnish

Directions

1. Preheat the oven to 400°.
2. In a large skillet over med-high heat, cook the beef, onion, and garlic until the vegetables are soft and the beef is just slightly pink, 6-8 minutes.
3. Add the enchilada sauce and black beans, decrease heat to low, and simmer for 10 minutes.
4. Taste and add salt if you like.
5. Meanwhile, in a food processor or blender, blend the sour cream, green chiles, cilantro, salsa, chile powder, and cumin until smooth.
6. Spoon half of the meat-bean mixture into a 13 x 9 inch pan or a large casserole dish.
7. Top with 1 1/2 c of the smallest of the broken chips and 1 cup of cheese.
8. Cover the chips and cheese with the remaining meat-bean mixture.
9. Spoon on the sour cream mixture and gently spread it over the meat in an even layer.
10. Sprinkle on the scallions and the jalapenos.
11. Top with the remaining 1 1/2 cups chips and the remaining 1 cup cheese.
12. Cover with foil and bake for 20 minutes.
13. Serve warm with lime wedges.