Nacho Pie With Spicy Taco Meat, Black Beans & Corn - cooking recipe

Ingredients

1 tablespoon olive oil
1 lb lean ground beef
1 serrano pepper, chopped
2 tablespoons chili powder
1 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon Mexican oregano
1/2 teaspoon paprika
2 1/2 teaspoons cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 (14 ounce) can black beans, rinsed & drained
1 (8 ounce) can corn, rinsed & drained
3 eggs
3/4 cup 2% low-fat milk
1 cup shredded cheddar cheese, divided
6 corn tortillas (6 inch)
pico de gallo

Preparation

Preheat oven to 400.
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.
In a large bowl, whisk together the eggs and milk. Add 1/2 cup cheese and the beef mixture, stir to combine well.
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.
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.
Remove from oven and let cool for at least ten minutes. Cut into wedges and top with a generous amount of pico de gallo.