Stacked Taco Pie

2 tablespoons vegetable oil
1 medium onion, finely chopped
2 cloves garlic
3/4 pound lean ground beef
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon salt
3/3 cup water
1 (151/2 ounce) can black beans, drained and rinsed
1 1/2 cups frozen corn kernels
4 (10-inch) flour tortillas
1/2 cup sour cream
1 cup salsa
8 ounces cheddar-Monterrey jack cheese, grated

Step 1: In a large skillet over medium-low heat, warm oil. Add onion and saute for 5 minutes stirring often. Add garlic and saute another minute.
Step 2: Increase the heat to medium, then add the ground beef, chili powder, and cumin. Cook the mixture until beef is browned and no longer pink, stirring often, about 3 minutes. Add the salt, water, black beans, and corn, and bring mixture to a boil. Continue boiling, until liquid evaporates, about 20 minutes. Remove the mixture form the heat and let it cool for 10 minutes.
Step 3: Heat the oven to 350*.
Step 4: Butter bottom and sides of spring form pan. Press tortilla evenly into pan's bottom. spread 2 tablespoons of sour cream over tortilla, followed by 1/4 cup of the salsa. Spoon and spread a quarter of beef mixture over the salsa and sprinkle a quarter of the grated cheese evenly over the top.
Step 5: Repeat this until all ingredients are used up. End with a tortilla and sprinkle top with cheese.
Step 6: Bake for 30 minutes and allow to cool for 10. Then remove the side for spring form pan. Slice pie into wedges. Serves 10.
(If you don't have a spring form pan, you can use a pie plate. Just doesn't stack as high.