Nacho Pie With Spicy Taco Meat, Black Beans & Corn

“This is a hearty one-dish meal that is the perfect cure for a nacho craving.”
READY IN:
55mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  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.

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