Before.... and trying to wait patiently for 25 minutes....
After...25 minutes are up, time to dig in!
Tortilla and Black Bean Pie
adapted from Delicious Meliscious & Liz's Cooking Blog
1 lb lean ground beef
1 small jar enchilada sauce
4 (10-inch) flour tortillas
1 large onion, diced
1 can fire roasted diced green chilies
2 cloves garlic, minced
salt & pepper to taste
1 tsp cumin
1/4 tsp ancho chili powder
2 tsp Mexican chili powder
1 can (15 oz.) black beans, drained and rinsed
12 ounces Mexican beer
8-10 oz frozen corn
4 scallions, thinly sliced, plus more for garnish
2 1/2-3 cups shredded Mexican or cheddar cheese
1 tomato, seeded and diced
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, diced chilies, garlic, cumin and chili powders; 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 1-1.5 cups of 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 & diced tomatoes.
To serve, slice into wedges and serve with sour cream and salsa if desired.