Tex-Mex Burrito Stack

*Requires a spring form pan

1/2 cup yellow onion, chopped
2 cloves garlic, minced
1 Lb. lean ground beef
2 tsp. chili powder
1 tsp. cumin
1/2 tsp. sea salt
3/4 cup water
15-1/2 oz. can black beans, drained and rinsed
1-1/2 cups frozen corn kernels
4 burrito-sized flour tortillas
1/2 cup sour cream, divided
1 cup salsa, divided
8 oz. grated sharp cheddar cheese, dividedPreheat oven to 350 degrees. Butter the bottom and sides of a 9-inch spring form pan.

Using the base of the spring form pan, trim the tortillas to the size of the pan.

In a large skillet, cook onion, garlic, meat, chili powder, and cumin, until meat is no longer pink.

Add salt, water, beans, and corn to meat mixture. Bring to a boil, then simmer, uncovered, until liquid is evaporated.

Press a tortilla into the bottom of the pan. 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 the second trimmed tortilla on top of the cheese, then repeat laying of the sour cream, salsa, beef, and cheese. Continue this way until the ingredients and tortillas are used up. You should end up with four layers, topped with the final sprinkling of cheese.

Bake 30 minutes. Allow it to cool for 10 minutes before removing the rim from the spring form pan. Slide a knife around the edge to loosen, if needed. Slice burrito stack into wedges.

Tip: I like to serve this dish with a side of Spanish-flavored rice!