We served this with the Jalapeno Poppers when Aaron's parents came over for dinner earlier this week. Everyone loved it! It was even better as leftovers the next day.
1 lb ground beef, seasoned with your favorite taco seasoning
1 small jar enchilada sauce
4 (10-inch) flour tortillas
1 large onion, diced
2 mild jalapenos and 2 serranos
2 cloves garlic, minced
1/2 teaspoon ground cumin
1 can (15 oz.) black beans, drained and rinsed
12 ounces beer, or 1 1/2 cups water
1 can corn, drained OR 1 package (10 ounces) frozen corn
4 scallions, thinly sliced, plus more for garnish
2 1/2 cups (8 ounces) shredded cheddar cheese
sour cream and salsa, for serving
Preheat oven to 400 degrees. Using a paring knife, trim tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide. Set aside.
Brown ground beef and drain fat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 5 to 7 minutes.
Add beans and beer to skillet, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn, and remove from heat.
Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the meat & beans, spoon some enchilada sauce over top (maybe 3-4 spoonfuls) and 1/2 cup cheese. Repeat three times, using 1 cup cheese on top layer. Bake until hot and cheese is melted, 20 to 25 minutes. Unmold pie; spoon any extra enchilada sauce on top, then sprinkle with scallions. To serve, slice into wedges and serve with sour cream and salsa.