Stacked Burrito Pie

We had this tasty concoction tonight. I would like to say that the kids liked it, but none of them would try it, not even Amelia - because she was copying everything her naughty brothers were doing. But Jeff and I liked it. Oh, I also had to use my sour cream powder from our food storage, in place of the regular sour cream, because the stuff in the fridge was old. And it was good! So I'm sure this would be even better with real sour cream! : ) I also used more than 8 ounces of cheese.

Stacked Burrito Pie

2 Tbsp vegetable oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 pound lean ground beef
2 tsp chili powder
1 tsp cumin
1/2 tsp salt
1 (15 1/2 ounce) can black beans, drained and rinsed
1 1/2 c. frozen corn kernels
4 (10-inch) flour tortillas
1/2 C. sour cream
1 C. salsa
8 ounces Cheddar or Monterrey Jack cheese, grated

In a large skillet over medium-low heat, warm the oil. Add the onion and saute for 5 minutes, stirring often. Add the garlic and saute another minute.
Increase the heat to medium, then add the ground beef, chili powder, and cumin. Cook the mixture until the beef is browned and no longer pink, stirring often, about 3 minutes. Add the salt, water, black beans, and corn, and bring the mixture to a boil. Allow it to continue boiling, stirring occasionally, until the liquid evaporates, about 20 minutes. Remove the mixture from the heat and let it cool for 10 minutes.
Heat the oven to 350 degrees. Using the rim of a 9-inch springform pan as a template, trim 3 of the tortillas to the size of the pan. Leave the fourth tortilla untrimmed.
Butter the bottom and sides of the pan (or use non-stick cooking spray). Press the untrimmed tortilla evenly into the pan's bottom. Spread 2 tablespoons of the sour cream over the tortilla, followed by 1/4 cup of the salsa. Spoon and spread a quarter of the beef mixture over the salsa, then sprinkle a quarter of the grated cheese evenly over the top.
Place one of the trimmed tortillas on top of the cheese, then repeat the layers until the ingredients and tortillas are used up. You should end up with four layers, topped with the final sprinkling of cheese.
Bake the pie until heated through, about 30 minutes. Allow it to cool for 10 minutes, then remove the rim from the springorm. Slice the pie into wedges using a sharp knife.
Serves 10

Note: I think that you can save yourself 20 minutes and skip the water/boiling part but since I haven't tried it w/out the water, I left it in the recipe. And I didn't bother with trimming the tortillas like it says to - I just used a springform pan that fit the tortillas and it worked fine.
Also, it says that you can use a 9-inch cake pan instead and serve it like a lasagna.

Recipe and picture from Family Fun magazine.