Tortilla Pie

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 flour tortillas (10-inch)
• 1 tablespoon olive oil, plus more for pan
• 1 medium onion, chopped
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon red pepper flakes
• coarse salt and pepper
• 2 tablespoons tomato paste
• 1 lb ground sirloin
• 3 garlic cloves, minced
• 1 (10 ounce) package frozen corn kernels
• 3 packed cups loose baby spinach, torn into pieces (about 5 ounces)
• 2 cups shredded monterey jack cheese
• fresh fresh cilantro stem, for garnish (optional)
• sour cream (optional)

Recipe

• 1 preheat oven to 400 degrees. using a paring knife, trim tortillas to fit a 9-inch springform pan (use the removable bottom of the pan as a guide). assemble pan with the bottom upside down; lightly oil bottom and sides. set aside.
• 2 in a large skillet, heat oil over medium. add onion, cumin, and red-pepper flakes; season with salt and pepper. cook until onion has softened, 3 to 5 minutes. stir in tomato paste. raise heat to medium-high; add beef and garlic. cook, breaking up meat with a spoon until no longer pink, 4 to 6 minutes. add corn and spinach; stir until spinach has wilted, about 2 minutes.
• 3 place one tortilla in the prepared pan. spreading evenly, top with 1 1/2 packed cups beef mixture, then 1/2 cup cheese. repeat with two more layers. top with last tortilla, and sprinkle with remaining 1/2 cup cheese.
• 4 bake pie until top is lightly browned, 15 to 20 minutes. run knife around edge of pan; remove sides. using two wide metal spatulas, lift pie from bottom of pan, and transfer to a cutting board. cut into wedges. if desired, serve with cilantro and sour cream.