Taco Pie

This is one of those recipes that I’m kind of embarrassed to admit I love.  It’s meaty, it’s cheesy, it’s crisp, cozy, and just a little spicy.  My family loved this.  I adapted it from the December Food Network Magazine.  The best part is it comes together in just a couple of minutes.  A great weeknight dinner.

• 2 T. vegetable oil
• 8 corn tortillas, halved
• 1 small onion, chopped
• 2 cloves, garlic
• 1 lb. ground pork or turkey
• Kosher salt
• 1 15-oz. can of crushed tomatoes
• 1/2 4 oz. can of chopped green chiles
• 1 C. cilantro, chopped
• 1 C. shredded mozzarella

Preheat the oven to 400 degrees.  Heat the vegetable oil in a skillet over medium high heat and fry the tortillas until golden brown, working in batches.  Transfer to a paper towel to drain.  Add the onion to the skillet and cook for about three minutes.  Add the garlic, cayenne, and pork.  Season with salt and continue cooking until the meat is browned.  Stir in the tomatoes, corn, and chiles.  Simmer until the juices begin to evaporate, about three minutes.  Taste for seasoning and add the cilantro.  Place half of the tortillas in a glass pie plate.  Press down gently to flatten.  Add half of the meat mixture and half of the cheese.  Add the other half of the tortillas, flatten gently.  Top with the rest of the meat and finish with the rest of the cheese.  Pop in the oven for ten minutes or until the cheese is melted.

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