Taco Pie Recipe

• Level: Easy
• Yield: 4 servings
• Nutritional Analysis Per Serving
  Calories 590
  Total Fat 36 grams
  Saturated Fat 12 grams
  Cholesterol 76 milligrams
  Sodium 723 milligrams
  Carbohydrates 41 grams
  Dietary Fiber 6 grams
  Protein 29 grams
• Total: 35 min
• Prep: 15 min
• Cook: 20 min

• 3 tablespoons vegetable oil
• 8 corn tortillas, halved
• 1 small onion, chopped
• 2 cloves garlic, minced
• Pinch of cayenne pepper
• 3/4 pound ground pork
• Kosher salt
• 1 15-ounce can crushed tomatoes
• 2 4.25-ounce cans chopped green chiles
• 1 cup frozen corn
• 1/2 cup chopped fresh cilantro
• 1 cup shredded mozzarella (preferably reduced sodium)

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1. Preheat the oven to 400 degrees F. Heat the vegetable oil in a large skillet over medium-high heat. Add the tortillas and cook, flipping occasionally, until golden, about 3 minutes. Remove with tongs and transfer to a paper towel-lined plate to drain.
2. Add the onion to the skillet and cook, stirring, until soft, about 3 minutes. Add the garlic and cayenne and cook for 30 seconds.
3. Add the pork and 1/4 teaspoon salt and cook, breaking up the meat, until browned, about 4 minutes. Stir in the tomatoes, chiles and corn. Bring to a simmer and cook until slightly thickened, about 3 minutes. Season with salt.
4. Remove from the heat and stir in the cilantro. Arrange half of the tortillas in the bottom of a 9-to-10-inch pie plate. Top with half of the meat mixture, then half of the cheese. Repeat with the remaining tortillas, meat and cheese.
5. Cover loosely with foil and bake until the cheese melts, about 10 minutes.

Photograph by Antonis Achilleos
Courtesy of Food Network Magazine