Taco Pie
Serves: 1 (10-inch) pie
  • 1 pound ground beef
  • ½ cup red enchilada sauce
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cumin
  • ½ teaspoon ground chipotle chile pepper
  • ½ teaspoon chili powder
  • ½ teaspoon ground black pepper
  • 1 (16-ounce) can refried beans
  • 1 (4-ounce) can diced green chiles
  • 8 (10-inch) flour tortillas
  • 2 cups shredded Cheddar-Jack cheese blend, divided
  • Pico de gallo, sour cream, sliced avocado, sliced radish, and fresh cilantro, to serve
  1. Preheat oven to 350°.
  2. In a 10-inch ovenproof skillet, cook beef over medium heat until browned and crumbly; drain. Transfer to a large bowl; stir in enchilada sauce, salt, cumin, chipotle chile pepper, chili powder, and black pepper. Wipe skillet clean.
  3. In a medium bowl, stir together refried beans and green chiles.
  4. Cut 3 tortillas in half. Line sides of skillet with halved tortillas, rounded edges up. Place 1 tortilla in bottom of skillet. Spoon half of beef mixture onto tortilla, and sprinkle with ½ cup cheese. Top with another tortilla, and spread half of bean mixture on top. Repeat layers once. Top with remaining tortilla, and sprinkle with remaining 1 cup cheese.
  5. Bake until hot and bubbly, about 20 minutes. Let stand for 10 minutes. Serve with pico de gallo, sour cream, avocado, radish, and cilantro.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/taco-pie/