I've always enjoyed Mexican food and I think since living in Arizona, even more. There is just no way to live in this State without seeing the strong influence of Mexican Cuisine.



This recipe is actually from Martha Stewart, but I tweaked it slightly to cater to my family's tastes.

It was simple to make, it was pretty quick and it tastes phenomenal. My husband had two servings and kept saying how good it was, the kids loved it and ate every single bite on the plate....and me? Well, I loved it so much that I refrained from making casual conversation at the table for fear of talking with a mouthful.

Tortilla and Black Bean Pie

4 flour tortillas (10 inches)
2 tablespoons canola oil
1 lb ground turkey
1 large onion, diced
Few dashes of Tabasco
2 garlic cloves, minced
1/2 teaspoon ground cumin
Coarse salt and freshly ground pepper
2 cans (15 ounces each) black beans, drained and rinsed
12 ounces beer, or 1 1/2 cups water
1 package (10 ounces) frozen corn
4 green onions, thinly sliced, plus more for garnish
Provolone and Mozzarella

Directions

Preheat oven to 400 degrees. With a paring knife, trim tortillas to fit a 9-inch springform pan. Use the bottom of the pan as a guide. Set aside.

Heat oil in a large skillet over medium heat. Add ground turkey, onion, tabasco, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until onion is softened and meat is brown, 5 to 7 minutes.

Add beans and beer, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and scallions, and remove from heat. Taste and adjust for seasoning.

Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans, some sliced green onions,



and sliced provolone and mozzarella. Repeat three times, finishing with a few more slices of cheese.

Bake until cheese melts, 20 to 25 minutes.



Remove side of pan; sprinkle pie with green onions. To serve, slice into wedges.