Easy Baked Taco Pie

I don't know about your house, but in mine tacos are always a win.  It doesn't matter if they're beef, or fish or made with ground chicken instead of beef.  Like chocolate, salsa makes everything better.  For me it's a trip back to childhood, Mom made tacos regularly, I think before they were even a "thing".  My dad loved them, and all the particular fillings had to go in in a very specific order.  For the life of me I don't know what that order is, but I know, that while I don't put all the same things in my taco, the order is just a critical.  You have to get the layers right so everything mingles properly.
In any case Sunday night, when it was time for Emily to choose her recipe, she happened upon a handful of taco pie recipes.  One called for perogies.  It did sound good, but awfully heavy.   I dug a little deeper down the rabbit hole of internet recipes and found this one that looked pretty easy and had all the right ingredients but would be a change of pace.
I double checked the pantry and made sure we had everything and we settled into a quiet Sunday evening at home.
Monday night Emily browned 2 pounds of ground bison with a chopped onion.  The recipe only called for 1 pound of meat, but that always seems so scant to me.  But I am a carnivore.  Skip the veg and pass the meat, please.
To the browned meat she added a can of diced tomatoes and 2 cups of frozen corn (again, more than the recipe required but, hey....life is for living).
Once this mixture was heated through Emily layered the meat with tortilla shells, more meat & shredded cheese, and more tortillas.  After it had baked for about half an hour she removed the casserole lid and added another layer of cheese, baking it another 5 minutes.
It was so good I neglected to take a picture.  A salad would have been a good addition, but that called for more organization than I could muster.  We had pita chips & dip on the side instead.  Sour cream and a spoonful of salsa was the perfect topping for each serving of the casserole, adding just a little hit of heat along with the cool creaminess of the sour cream.

Easy Baked Taco Pie

1  (or 2) pounds lean ground beef                 1 - 2 cups frozen corn, thawed & drained
1 onion, chopped                                           6 whole wheat tortillas (6")
1 tablespoon chili powder                              1 cup shredded cheese (we used a mixture of cheddar &   1 can (520 ml) diced tomatoes, undrained       Monterrey Jack, the recipe called for Kraft Mexican                                                                               style shredded cheese)   Use more if you like


Heat oven to 375F.  Brown meat & onions on medium high heat in a large skillet.  Add tomatoes and corn; cook 5 minutes more, until heated through. stirring occasionally.
Spoon 1 cup (2, if you doubled the meat)   into a large, round casserole.  Cover with three tortillas, overlapping if necessary to fit.  Top with 2 more cups of meat mixture and 1/2 cup cheese (or more if desired) Cover with remaining tortillas and remaining meat mixture.  Cover.  Bake for 25-30 minutes, until heated through.  Top with remaining cheese; bake uncovered, 5 minutes longer, until the cheese is melted.  Cut into wedges.  Top with sour cream, salsa, chopped green onions and/or cilantro if you like.