Tex-Mex Inspired Potpies: Part 2
Beef & Cheddar Tortilla Pie
1 t. olive oil
1 small onion, chopped
4 large garlic cloves, minced
1 T. ground cumin
1 1/2 t. chili powder
1 1/4 lb. lean ground beef (I use ground buffalo and I only use 1 lb.)
1 15-oz. can red kidney beans, rinsed
1 16-oz. can diced peeled tomatoes with juice
1/2 C. mild salsa
6 corn tortillas, or 4 whole-wheat tortillas, cut into wedges and divided
1 C. shredded sharp cheddar cheese
Heat oven to 350. Heat oil in a large, non-stick skillet over medium-high setting. Add onion and garlic, saute 5 minutes or until soft. Add ground cumin and chili powder and saute until fragrant, about 1 minute. Add ground beef and cook, breaking up with the edge of a spoon, until it loses its pink color, 6-7 minutes. Push the meat mixture to the side of the skillet and tilt the skillet so the fat drains to the opposite side. Using a spoon, remove as much fat as possible from the pan. (If you use buffalo or really lean ground beef, you probably won’t need to do this step.) Stir in beans, tomatoes with juice and salsa. Simmer about 6 minutes, or until slightly thickened.
Spread beef mixture in a 9-inch deep-dish pie plate. Arrange half of the tortilla wedges over the beef mixture. Sprinkle with half the cheese. Repeat layers. Bake until cheese melts and pie is heated through, about 30 minutes. Let cool about 5 minutes before serving.