Tortilla Pie

"Ground cumin adds a smoky Tex-Mex taste to this savory beef-and-corn pie."

Make 4 servings.

Ingredients :

• 4 flour tortillas (10-inch)
• 1 tablespoon olive oil, plus more for pan
• 1 medium onion, chopped
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon red-pepper flakes
• Coarse salt and ground pepper
• 2 tablespoons tomato paste
• 1 pound ground beef sirloin
• 3 garlic cloves, minced
• 1 package (10 ounces) frozen corn kernels
• 3 packed cups loose baby spinach (about 5 ounces), torn into pieces
• 2 cups (8 ounces) shredded Monterey Jack cheese
• Fresh cilantro sprigs, for garnish (optional)
• Sour cream (optional)

Note : Turning the bottom of the springform pan upside down makes it easier to remove the pie after baking.

Directions :

1. Preheat oven to 400 degrees. Using a paring knife, trim tortillas to fit a 9-inch springform pan (use the removable bottom of the pan as a guide). Assemble pan with the bottom upside down; lightly oil bottom and sides. Set aside.
2. In a large skillet, heat oil over medium. Add onion, cumin, and red-pepper flakes; season with salt and pepper. Cook until onion has softened, 3 to 5 minutes. Stir in tomato paste. Raise heat to medium-high; add beef and garlic. Cook, breaking up meat with a spoon until no longer pink, 4 to 6 minutes. Add corn and spinach; stir until spinach has wilted, about 2 minutes.
3. Place one tortilla in the prepared pan. Spreading evenly, top with 1 1/2 packed cups beef mixture, then 1/2 cup cheese. Repeat with two more layers. Top with last tortilla, and sprinkle with remaining 1/2 cup cheese.
4. Bake pie until top is lightly browned, 15 to 20 minutes. Run knife around edge of pan; remove sides. Using two wide metal spatulas, lift pie from bottom of pan, and transfer to a cutting board. Cut into wedges. If desired, serve with cilantro and sour cream.