Taco Pie

Tonight's feature is a good one. This recipe was created by my friend, Dianna. It is full of familiar Mexican food flavors, but they are presented in a unique way. It makes a great potluck offering, as well as a family-pleasing favorite.

Taco Pie

One pound very lean ground beef or turkey, crumbled and cooked, with grease drained away.

1 pkg. taco seasoning mix

water called for on the seasoning mix packet

1/2 of a 16-oz. jar salsa, drained

5 tortillas (I use LaTortilla Factory low carb/high fiber)

1 can nonfat refried beans

1 can Mexicorn

6 oz. shredded cheese (cheddar or co-jack)

Cook beef, drain well, place back in pan and add taco seasoning and water and cook until water is absorbed or evaporated.

Spray 10" deep-dish pie plate with nonstick cooking spray. Arrange 4 tortillas to cover bottom and sides of pie plate.

Over the tortillas, layer as follows:

1/2 can of refried beans

1/2 beef

All of the salsa

1/2 Mexicorn

1/2 cheese

Last tortilla centered

Remaining refried beans

Remaining beef

Remaining corn

Cover with the rest of the cheese.

Bake at 350 degrees for 25-30 minutes, until nicely browned. Serve with lowfat sour cream and salsa. Optional toppings: sliced green onions, sliced black olives.