Flexibility is the main ingredient...

While driving home from work today, I decided to make enchiladas with our ground beef from Rocking B Ranch http://www.rocking-b.com/ and some leftover onions from Johnson's Backyard Garden http://johnsonsbackyardgarden.com/

However, my plans were spoiled when I realized that SOMEONE had eaten all but four of our corn tortillas. Sigh...

So in the name of flexibility, I used similar ingredients and came up with something pretty tasty - Enchilada Pie!

My su chef was a master at the layering aspect of this dish and licked the spoon clean after each dip into the dice tomatoes. Germs die in the cooking process, right?

Enchilada Pie

1lb ground beef
2-3 green onions
1 clove garlic
Seasonings to taste - red pepper flakes, cumin, salt, pepper, oregano
4-5 corn tortillas
1 can diced tomatoes
1/2 cup black beans
1/2 cup cheese (cow, rice, soy, whatever)

Cook up the first four ingredients until beef is browned. Set aside. Heat oven to 375 degrees. Rip tortillas to fit along the bottom and up the side of a casserole dish. Layer on the meat mixture, beans, and tomatoes. Top it off with some shredded cheese and tortilla strips. Cover and cook for 30 minutes. Uncover and cook for 15 more minutes. Let cool for a bit and serve in slices - or spoonfuls.