LAYERED TORTILLA TACO PIE

Heat 2 tablespoons of the olive oil in a large deep skillet over medium high heat.  Add the onions, garlic, and jalapeño and cook, stirring occasionally until they are soft and fragrant, about 2-3 minutes.

Add the peppers to the pan and cook, stirring frequently for 2 minutes until they begin to soften.  Add the water to the pan and immediately cover so the peppers steam.  Reduce the heat to medium and leave the pan covered for 5 minutes.  Open the pan after 5 minutes and stir.  The peppers should be very soft.

Add the ground beef and ground pork to the pan and break them up into small pieces with a spatula or wooden spoon, mixing the meat into the onions and peppers as you go.  Continue to cook breaking up the meat until it is all cooked through.  Add the beans and the corn to the pan and mix to combine.  Remove the pan from the heat and let it cool slightly for 10-15 minutes.

Preheat oven to 375 degrees.  Line a rimmed baking sheet with foil.

Drizzle the remaining tablespoon of olive oil in the base of a 9” springform pan and place the pan on the baking sheet.  Lay 1 tortilla in the base and spread about ¼ cup of the salsa over the top.  Spread about ¼ of the meat mixture on top of the salsa, followed by 1 cup of the shredded cheese.  Top with another tortilla and repeat these layers 4 times, finishing with the last tortilla on top.  Spread another ¼ cup of the salsa on the top tortilla.

Bake for 20 minutes.  Remove the pan on the baking sheet from the oven and top evenly with the remaining cup of shredded cheese.  Place it back in the oven and cook for an additional 10-15 minutes until the cheese is melted and lightly browned.

Remove from the oven and let the tortilla pie sit for 15-20 minutes before cutting so it can set.

Remove the outer ring of the pan and slice the pie into wedges.  Top with pico de gallo, sour cream, and cilantro leaves.  DEVOUR!!