Mexican Tortilla Pie

Preheat the oven to 350 F.

In a (10-12 inch) cast iron pan over medium heat, brown the beef with the taco seasoning and broth. When meat is browned, remove it from the pan into a dish and set aside.

Add half of the oil to the pan and saute the onion and garlic for a few minutes until translucent. Remove the mixture from the pan and into the dish with the cooked beef.

Add the remaining half of the oil to the pan along with the flour. On medium heat, whisk in the milk and continue cooking until the sauce is slightly thickened. Return the beef and onion mixtures to the pan with the milk sauce, add the scallions and season to taste. Remove the mixture to another dish, wipe the pan with a paper towel and lightly spray with non-stick cooking spray.

In a separate bowl, combine the tomato or enchilada sauce with the re-fried beans. Place one tortilla into the cast iron pan, top with half the beef mixture, then top it with the second tortilla. Top that with half the bean mixture, the third tortilla, the remaining beef mixture, the fourth tortilla, the remaining bean mixture and then the fifth tortilla. Top with the cheese and bake for 30 – 45 minutes or until the cheese is melted and lightly golden brown.