Tex-Mex Pie

I am a Texan, born and raised and because of this, I love Mexican food.  I love the spiciness of a chipotle pepper.  I enjoy the flavor of a perfect jalapeno.  I can't get enough tortilla chips fresh from the fryer.  Don't get me started on the wonders of guacamole.

My husband is in the Army and we had to leave Texas for a few years to live in Kansas (we are back in our home state now).  My first experience with Mexican food there was a place called Carlos O'Kelly's.  Automatically, my gut was telling me it wasn't going to be what I was hoping for.  My gut was right.  My enchilada platter was actually a burrito with cheese sauce poured over it and a side of mashed potatoes.  I never stepped foot in there again and warned all my Texas and Southern California friends who moved in to avoid that place as well. 

I found this dish in a cookbook titled Cowgirl Chef: Texas Cooking with a French Accent.  I was a tad hesitant to try these dishes at first.  Texas cooking with a French accent? Turns out though, this woman knows her stuff.  Ellise Pierce is a Texan by birth (actually born a couple of hours from my hometown) and followed her man to Paris.  France isn't well known for it's Tex-Mex cuisine and like most removed Texans, she began to get unsatisfiable cravings.  She learned how to make her favorites using ingredients from the area and created a few recipes of her own.

This Tex-Mex Pie is actually called a Tex-Mex Tart in her book.  Since I don't have a tart pan and used a pie pan instead, I am calling it a pie.  Ellise calls it a big nacho and for good reason: it is a corn tortilla crust, beans, meat, veggies, and cheese.  I have made it with both shredded chicken and taco meat.  Both versions are equally as good.  Feel free to replace the black beans with pintos and change up the veggies to suit your taste.  Also, if you have never purchased masa harina before, don't be frightened.  It is corn flour (not to be confused with corn meal) and can be found in the Latino section of your grocery store.  Use it to make your own homemade tortillas for tacos next Tuesday night.

Ingredients

1 1/4 c masa harina
1 t koser salt
1 1/4 c hot water
1 can black beans, rinsed and drained
2 T oil, bacon grease, or butter
2 cloves garlic, minced, divided
1 t cumin
1 lb ground beef
1/2 onion, diced
2 T chili powder
2 t cumin
1/4 t cayenne (to taste)
salt and pepper
2 c shredded cheese, preferably Cheddar or Monterey Jack
1 tomato, diced
1 can black olives
salsa
sour cream

Directions

1. Preheat the oven to 375.  In a small bowl, mix the masa harina and salt.  Slowly add the water until the flour is firm, but not crumbly or sticky.  Press in to the bottom of a pie pan and spread up the sides.  Bake for 15 minutes until the crust is firm.  Set aside.

2. Brown the beef with an onion over medium heat.  Drain the grease and add the chili powder, cumin, 1 t garlic, cayenne, salt, and pepper.  Stir to combine and remove from heat.

3. In a small bowl, mash the beans.  They don't have to be perfectly smooth.  Heat the oil over medium with the remaining garlic clove.  Add the beans and cook until dry, about 5 minutes.

4. Assemble the pie in the following order: masa crust, beans, meat, tomatoes, olives, cheese.  Spray a small piece of foil with cooking spray and cover the pie.  Bake for 20 minutes.  Remove foil and bake another 15 minutes or until cheese is browned and bubbly.  Top with salsa and sour cream to serve.