2 Tbsp. vegetable oil
1 med. onion, finely chopped
2 cloves garlic, minced
1 lb. lean ground beef
2 tsp. chili powder
1 tsp. cumin
3/4 c. water
15 oz. black beans, drain & rinse
1 1/2 c. frozen corn kernels
4- 10 " flour tortillas
1/4 c. sour cream
1/4 c avocado dip
1 c. salsa
8 oz. Cheddar or Monterey Jack Cheese, grated
In large skillet on med lo heat, warm oil. Add onion and sauté for 5 minutes. Add garlic and sauté another minute.
Increase heat to med. and add ground beef, chili powder, cumin. Cook until beef is browned, stirring often, about 3 minutes.
Add water, black beans and corn and bring to a boil.
Allow to boil about 20 minutes, until liquid evaporates.
Remove from head and let cool for 10 minutes. (can do the day before)
Heat oven to 350*
Use 9" springform pan.
Use bottom as template to trim 3 of the tortillas to 9"
(If you do not have a springform pan, use a 9" round cake pan or pie plate and make in that and serve like a lasagna.)
Butter the bottom and sides of pan.
Press the untrimmed tortilla evenly into the pan's bottom.
Spread 1 Tbsp. of sour cream and 1 Tbsp of avocado dip over the tortilla, before placing in pan. Put tortilla in bottom of pan followed by 1/4 c. of salsa. Spoon & spread 3/4 of the beef mixture over the salsa and then sprinkle a quarter of the grated cheese over that.
Place on of the trimmed tortillas on top of cheese and repeat layering three more times. You will have four layers topped with final sprinkling of cheese.
Bake the pie about 30 minutes, or heated through.
Allow to cool for 10 minutes, then remove the rim from the springform pan, if you used one.
Slice into wedges