Spicy Beef and Zucchini Tortilla Pie

Tortilla pie is comfort food in our house. I change it up with the season, using whatever's available.

You can bake this in a variety of pans. It could be two thick layers or three thinner ones in a 10-inch skillet, 2 thin layers in a 13-inch skillet, or trim the tortillas to fit into 9x13-inch pan.

1 lb ground beef
5-6 cloves garlic, minced
1 medium onion, chopped
1 1/2 - 2 lbs zucchini, diced
2-3 tsp ground cumin
1/2 tsp chili powder
Salt and pepper to taste
2-4 large flour tortillas
1/2 cup salsa
6 oz. shredded cheddar cheese

Preheat the oven to 375 degrees.

Brown the beef in a large skillet or Dutch oven. Pour off most of the fat, then addd the garlic and onion and saute for 2-3 minutes. Add the zucchini and saute for another 2-3 minutes before stirring in the cumin, chili powder, and salt and pepper. Continue to saute over medium-high heat until the zucchini is nicely tender.

Spread one layer of tortilla in the bottom of your baking pan. Top with half or a third of the cheese (depending on the number of layers you anticipate). Add half or a third of the beef and zucchini mixture (scooping it up with a slotted spoon so that excess liquid stays behind). Top with half or a third of the salsa. Add another layer of tortilla, topping with the beef and zucchini mixture, then salsa, then cheese. Repeat for an additional layer if appropriate.

Bake the assembled tortilla pie for 12-15 minutes, until the cheese is nicely melted and begins to brown.

Serves 4-6.