Instructions

• Preheat oven to 350°F (175°C). Spray an 8-inch springform pan with nonstick spray.
• In a large skillet over medium-high heat, cook 2 pounds ground beef and 1 chopped onion, stirring and breaking up the meat, until no pink remains. Drain excess fat.
• To the skillet, add 1/2 teaspoon garlic powder, 2 tablespoons taco seasoning, 1/4 cup water, the 12-ounce can corn, and 1 1/2 cups salsa. Stir to combine and cook for 5 minutes, stirring occasionally. Remove from heat.
• Assemble the pie in the prepared springform pan: place one 8-inch flour tortilla in the bottom of the pan.
• Spoon about 1 cup of the meat mixture over the tortilla, then sprinkle 1/2 cup of the 2 cups Mexican blend cheese over the meat.
• Repeat step 5 three more times (tortilla → ~1 cup meat → 1/2 cup cheese) to create four full layers. This uses all 2 cups of cheese.
• Place the remaining (fifth) 8-inch flour tortilla on top of the fourth layer (no additional cheese is added, since the 2 cups have been used).
• Bake at 350°F for 20 minutes, until heated through and cheese between layers is melted.
• Remove from oven and let the pie cool in the pan for about 10 minutes before releasing the springform and slicing. You may also serve the pie directly from the pan.
• Garnish each slice as desired with green onions, tomatoes, lettuce, sour cream, guacamole, or black olives.