Nacho Pie With Spicy Taco Meat, Black Beans & Corn

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.