Taco Pie

Preheat oven to 375F.

Heat a skillet on medium-high heat and add about 1 Tablespoon of oil. Begin to sauté onions until fragrant and translucent. Add beef and continue to cook until beef is no longer pink.

Add in taco seasoning and cook according to package instructions. Bring quickly to a boil and then simmer until liquid is almost evaporated.

At this point, add the black beans, corn and green chilies to the beef mixture. Let simmer for about 5 minutes to let flavors meld. Liquid should be about evaporated at this point.

Spray an 8 x 8 casserole dish with cooking spray. Place three tortillas on the bottom of the dish, cutting them to fit any empty space. Layer with half of the beef mixture. Top with half of the salsa and 1/3 of the cilantro.

Repeat layers. Finish with cheese and the final 1/3 of cilantro.

Bake, uncovered, for 20 minutes or until sides are bubbly and cheese has melted.

Garnish with additional cilantro and serve with sour cream or Greek yogurt.

Enjoy!

Note: Like a traditional lasagna, this is best served the next day so layers have time to meld. However, if serving out of the oven, allow it to sit for 15 minutes before cutting.