Taco Pie with Tortillas

Wash hands thoroughly, lathering with soap and rinsing with running water before starting.
Preheat oven to 375℉.
Heat oil in a skillet and add ground turkey, chicken or other meat. Cook briefly and sprinkle with onion and garlic powders and taco spice. Continue cooking until no longer pink.
1 Tablespoon sunflower oil 1 pound ground turkey or chicken 2 Tablespoons taco seasoning ½ teaspoon onion powder ½ teaspoon garlic powder ¼ teaspoon cayenne pepper
Add tomatoes and salsa and scrape up any brown or stuck bits of meat on the bottom of the skillet.
1 14-ounce can tomatoes ½ cup salsa
Add the black beans and corn, and cook, stirring occasionally, until the corn is no longer frozen.
1 14-ounce can black beans 1 cup corn
Stir the cream cheese into the mixture until it is well incorporated, and then remove the skillet from heat.
3 Tablespoons cream cheese
Spray a 9-inch pie dish with olive oil and line the bottom with a large tortilla. Spread half of the meat-bean-corn mixture over the tortilla. Top with another tortilla and half the of shredded cheese.
Cover the cheese with the remaining filling and place the last tortilla on top. Sprinkle with remaining cheese. Place in 350℉ oven for about 30 minutes, until the cheese is melted and starting to brown and the filling is piping hot! Remove from oven.
3 whole wheat tortillas 1 cup Colby-Jack cheese
Let the tortilla pie sit and cool at least 5 minutes before slicing and serving.