Beefy Baked Quesadilla Pie

• 1 pound ground beef
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 8 ounces shredded cheddar cheese
• 4 (8-inch) flour tortillas, slightly overlapped in pie dish
• 1/2 cup sour cream
• 1/4 cup milk

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a skillet, cook ground beef with onion, bell pepper, and garlic until browned.
3. 3 Drain excess fat, then stir in chili powder, cumin, and smoked paprika.
4. 4 Add black beans and corn, heating through.
5. 5 Spread a thin layer of the beef mixture over the bottom tortilla layer in a greased pie dish.
6. 6 Sprinkle with a third of the cheese.
7. 7 Repeat layers twice more, ending with cheese on top.
8. 8 In a small bowl, mix sour cream and milk; brush over the top tortilla layer.
9. 9 Bake for 30 minutes or until bubbly and golden.
10. 10 Let stand 10 minutes before slicing.

Equipment

• 9-inch pie dish
• skillet
• baking sheet

Variations

• Add crumbled cooked bacon for a smoky twist.
• Substitute ground turkey for a leaner option.

Substitutions

• If you're out of cheddar, Monterey Jack or a Mexican blend will work just fine.
• For dairy-free, use a vegan cheese alternative and substitute coconut cream for sour cream.

Pairings

• Mexican rice
• black bean soup
• fresh cilantro lime rice

Nutrition

Tips

• For extra crispiness, place pie under the broiler for a minute, watching closely to avoid burning.
• Customize with favorite taco toppings like diced tomatoes or jalapeños.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat individual slices in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a preheated 350°F oven.

Serving Suggestions

• Pair with a fresh avocado salad.
• Serve with a side of salsa and sour cream for dipping.

FAQ