Instructions

• Preheat oven to 350°F (175°C).
• In a medium bowl, combine 1 1/2 cups masa harina, 1 teaspoon salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon ground cumin. Stir to blend.
• Pour 1 1/2 cups hot water over the masa mixture. Stir with a spoon until the dough comes together and is uniform in texture. The dough should be soft and hold together; if it feels excessively sticky, cover and refrigerate for 10 minutes to firm before proceeding.
• Transfer the dough to a 9" pie dish. Use your hands or the bottom of a cup to press the dough evenly across the bottom and up the sides to form a crust. Prick the bottom and sides several times with a fork to prevent puffing.
• Bake the crust in the preheated oven for 25 minutes, or until the surface is set and the edges are lightly firm and slightly golden. Remove from oven and set aside while you prepare the filling.
• While the crust bakes, heat 1 tablespoon olive oil in a large skillet over medium-high heat.
• Add 1 pound ground beef or ground turkey to the hot skillet. Cook, breaking up the meat with a spatula, until no pink remains, about 6 minutes.
• Drain and discard excess grease from the skillet. Return the skillet to the stove over medium heat.
• Add the drained contents of 1 (15.5-ounce) can pinto or black beans to the cooked meat and stir to combine.
• In a small bowl, mix 1 teaspoon granulated onion powder, 1/2 teaspoon garlic powder, 1 teaspoon cumin, 1 teaspoon chili powder, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon cornstarch until evenly blended.
• Add the spice/cornstarch mixture and the entire undrained 1 (10-ounce) can diced tomatoes with green chilies to the skillet with the meat and beans. Stir and cook over medium heat until the mixture comes together and slightly thickens, about 1 minute.
• Spoon the warm filling evenly into the baked masa crust.
• Sprinkle 1 cup shredded cheddar or Mexican blend cheese evenly over the filling.
• Return the pie to the oven and bake at 350°F for 15 minutes, or until the cheese is melted.
• Remove from oven, let rest a few minutes, then slice and serve. Garnish as desired with your favorite taco toppings.