1-First Step: Gather all items and chop what needs chopping. Start by measuring out 1/4 cup of chopped onion and setting aside the other ingredients. This mise-en-place helps everything go smoothly.

2-Second Step: Brown 1 lb of ground beef in a skillet over medium heat for about 5-7 minutes until it’s no longer pink. Add the 1/4 cup chopped onion and cook for another 2 minutes until soft. Stir in 1 packet of taco seasoning mix, 1 can of enchilada sauce, 1 can of green chiles, and 3/4 cup frozen corn. Let it simmer for 5 minutes to blend the flavors. This step builds the hearty base of your pie.

3-Third Step: Preheat your oven to 375 degrees Fahrenheit. In a greased 9-inch pie dish, place one flour tortilla at the bottom. Spread half of the beef mixture over it, then sprinkle 1/2 cup of shredded cheese on top. Add another tortilla and repeat the layers until you use all 5 tortillas, ending with cheese on the final layer. Press down gently to make sure it holds together.

4-Fourth Step: Bake in the preheated oven for 20-25 minutes until the cheese bubbles and turns golden. Keep an eye on it to avoid overcooking. Once done, remove from the oven and let it cool for 5 minutes. This rest time makes slicing easier and keeps the layers intact. For more pie ideas, check out our pumpkin pie bars recipe for a sweet twist.

5-Final Step: Cut the pie into wedges and serve warm. Top with optional chopped cilantro and crema Mexicana for extra flair. This dish pairs well with a side salad or rice. Share it with family and watch it disappear quickly.