Tortllla Pie (Mary One Perfect Bite)

4 four tortillas (10-inch)

1 tablespoon olive oil, plus more for pan

1 cup chopped onion

1 1/2 teaspoon ground cumin

1/4 teaspoon red pepper flakes

Coarse salt and ground pepper

2 tablespoons tomato paste

1 pound ground beef sirloin

1 tablespoon minced garlic

1 package (10 ounce) frozen corn kernels (shoepeg corn if possible)

1- 6 ounce package fresh baby spinach, torn into pieces

2 cups (8 ounces) shredded Monterey or Pepper Jack cheese

Fresh cilantro sprigs, for garnish (optional)

Sour cream (optional)

1. Preheat oven to 400 degrees. Using a paring knife, trim tortillas to fit a 9-inch springform pan (use bottom of the pan as a guide). For some reason my tortillas fit perfectly in the pan without trimming. Lightly oil bottom and sides of pan. Set aside.

2. In a large skillet, heat oil over medium heat. Add onion, cumin, and red pepper flakes; season with salt and pepper. Cook until onion has softened, 3 to 5 minutes. Stir in tomato paste. Raise heat to medium-high; add beef and garlic. Cook, breaking up meat with a spoon until no longer pink, 4 to 6 minutes. Add corn and spinach; stir until spinach has wilted, about 2 minutes.

3. Place one tortilla in the prepared pan. Spreading evenly, top with 1 1/2 packed cups beef mixture, then 1/2 cup cheese. Repeat with two more layers. Top with last tortilla, and sprinkle with remaining 1/2 cup cheese.

4. Bake pie until top is lightly browned, 15 to 20 minutes. Run knife around edge of pan; remove sides. Using two wide metal spatulas, lift pie from bottom of pan, and transfer to a cutting board. Cut into wedges. If desired, serve with cilantro and sour cream. Yield 4 to 5 servings.