Burrito Pie

• EVOO, one turn around a deep skillet
• 1 med onion, chopped
• 2 cloves garlic, minced
• 1 lb extra lean ground beef
• 2 tsp chili powder
• 1 tsp ground cumin
• salt
• 3/4 cup water
• 1 can reduced sodium black beans, drained and rinsed
• 1/2 cup frozen corn
• 1 container plain Greek yogurt
• 4 flour tortillas (I use carb balance or whole wheat)
• 1 cup salsa
• 3 small handfuls shredded Colby Jack cheese

Heat EVOO in a deep skillet. Saute garlic and onion for five minutes. Add the beef, cumin and chili powder. Brown the meat. Add the salt, water, corn and beans. Bring to a boil and cook until liquid evaporates, about 20 minutes. Remove from heat and cool.

Preheat oven to 350 degrees.

While beef mixture is cooking, spray a casserole dish with cooking spray. Place tortilla in bottom. Evenly spread two spoonfuls of the yogurt onto the tortilla. Spread three spoonfuls of salsa over the yogurt. Spread beef mixture on top and sprinkle cheese over beef. Top with another tortilla and repeat until all ingredients are gone. 

Bake for 30 minutes.

Adapted from a family recipe.