Taco Pie

I came up with this recipe out of need.  I started making tacos and realized half way through that I only had 3 tortillas.  After digging in the pantry looking for more, a pie plate caught my eye and this idea took shape.  This might be my new favorite way to eat tacos!

1 Tbsp Vegetable Oil
1/2 lb Ground Turkey
1 Small Onion - Diced
2 Cloves Garlic - Crushed
1 Jalapeno - Seeded and Very Finely Diced
1 Tbsp Chili Powder
1 Tbsp Smoked Paprika
1/2 tsp Red Pepper Flake
1 c Tequila
1 Tbsp Tomato Paste
2 c Beef or Chicken Stock
Kosher Salt
1 15.5 oz can Black Beans - Drained and Rinsed
1 10.5 oz can Corn Kernels - Drained
3 Soft Taco Size Flour Tortilla
1 c Shredded Colby Jack Cheese
Non-stick Cooking Spray

Pre-heat oven to 350 degrees.  Spray a pie pan with non-stick cooking spray and set aside.

In a large skillet heat the vegetable oil.  Add the ground turkey and break it up using a wooden spoon or spatula.  Season the meat with half of the chili powder and smoked paprika and a good pinch of kosher salt.  Let the ground turkey cook for about 5 minutes, or until it become slightly golden brown.  Give the ground turkey a good stir and add the onion, garlic and jalapeno.  Let the turkey mixture cook for another 3 - 4 minutes and then add the rest of the chili powder, smoked paprika, red pepper flake, another pinch of kosher salt and tomato paste.  Stir to combine it all and break up the tomato paste.  Let it cook for 2 minutes.  Turn off the heat and add the tequila and turn the heat back on.  Let the tequila reduce by half and then add the beef or chicken stock  Stir to combine it all and bring the mixture to a simmer.  Let it simmer for 15 minutes.

Once the turkey mixture has reduced to a nice thick sauce add the drained and rinsed black beans and drained corn.  Stir to combine it all.  Let it barely simmer for 5 minutes, then remove from heat.

In the pie pan place the first tortilla in the bottom of the pan.  Smooth half the turkey mixture onto the tortilla and top with 1/3 c cheese.  Top the turkey and cheese with another tortilla.  Smooth the rest of the turkey mixture onto the tortilla and top with 1/3 c cheese.  Place the last tortilla on top of the pie and cover with the last 1/3 c cheese. 

Bake in the oven for 15 - 20 minutes or until the cheese is completely melted and bubbly.  Let the pie rest for approximately 5 minutes before serve.

I like to serve the pie with a salad of shredded napa cabbage, fresh pico de gallo, avocado and a dollop of sour cream.  To me, it makes it taste more like a taco.