Stacked Sweet Corn, Bean, and Beef Casserole

Just so you all know: homemade tortillas are 100% better than store bought ones! There is just NO comparison! They're easy to make too.

I'll include the recipe for tortillas in this one first:
2c flour (you can really use whatever kind you like. I used all purpose. If you want whole wheat flour I'd suggest doing half and half with all-purpose and whole wheat, first, to see how you like it.)
1/2 tsp salt
1/4c vegetable shortening (if you don't have any you can use vege oil instead)
1tsp baking powder
1/2c warm water (plus a little extra if you need it)

Sift the dry ingredients together in a mixing bowl. Cut in the shortening, (or add the oil and mix with fingers). Add water (or milk), working the liquid into the dough until a sticky ball forms. Cover with a warm damp cloth and let rest for at least 30 minutes. Divide the dough into 6-8 balls. Cover them again with the damp cloth. Lightly dust a counter or pastry board with flour and roll out each ball (carefully) into a circle. Don't "over" roll the dough by rolling it out more than once or the tortillas will be tough. Heat a skillet over high heat for 5 minutes. Cook each tortilla for 30 seconds on each side. They will get a few brown spots on them. Don't over cook or they will be hard. Wrap a warm damp towl over the cooked tortillas so they stay warm while you cook the rest.


Now for the actual dinner recipe:

2 ears fresh corn on the cob
8oz lean ground beef
7oz uncooked chorizo sausage
15oz can pinto beans, rinsed and drained (you can really use whatever canned beans you like: black beans, pinto beans, etc.)
1T olive oil
1sm yellow onion, chopped
1lg yellow sweet pepper, chopped
2cloves garlic, minced
3/4c bottled chunky green salsa
1T chili powder
2tsp ground cumin
1/4tsp cayenne pepper
4 8-9in flour  tortillas
1 1/2c shredded cheddar or monterey jack cheese
sour cream (optional)

Preheat oven to 375 degrees. Cut corn from cobs; set aside. Grease a 9in springform pan or large oven going platter, or 12in pizza pan (I actually used a 9in round cake pan-haha!); set aside. In a large skillet cook beef and chorizo until brown and cooked through; drain fat. Add beans to beef mixture and heat through. Put the meat mix in a large bowl; cover and keep warm. In the same skillet, heat olive oil over medium heat. Add onion, sweet pepper, and garlic. Cook, stirring occasionally until tender, about 10 minutes. Add corn, salsa, chili powder, cumin, and cayenne. Cook 5 minutes, stirring occasionally. Place 2 of the tortillas in prepared pan. Top with meat mixture. Reserve 1/4c of cheese. Divide the remaining 1 1/4c of cheese in half; sprinkle one half on the meat mixture. Add another tortilla, vegetable mixture, and remaining half of cheese. Add final tortilla. Cover loosely with foil. Bake 10 minutes. Uncover and sprinkle with remaining 1/4c of cheese. Bake 10 minutes more. Let stand 10 minutes. Remove sides if using a springform pan. Top with sour cream. Slice and serve! Makes 6 servings.

It was so freakin' good. Probably because the tortillas were amazing!