Easy Taco Pie

Directions

Slice one of the pepper quarters into thin strips; reserve the garnish.

Chop remaining pepper.

In large noncorrosive skillet, cook onion and garlic until fragrant and soft, about 3 minutes.

Add chopped green pepper, chili powder, cumin, oregano, salt and pepper; cook for 3 minutes or until pepper is softened.

Add salsa, kidney beans and tomato paste, cook for 7 minutes or until thickened.

Stir in cilantro, remove from heat and set aside.

Meanwhile, with fork, prick tortillas several times; place on baking sheets and bake in 375℉ (190℃) F oven for 10 minutes or until crisp.

Break the tortillas into half or large pieces.

Place ⅓ of the tortillas on lightly greased 9 inch pie plate; top with ½ sauce and ½ cheese.

Repeat layering once, top with remaining ⅓ of tortilla.

Bake for about 15 minutes or until heated through.

Sprinkle with remaining cheese; garnish with green pepper strips.

Bake for 3 minutes or until cheese is melted.

Cut into wedges and serve warm with sprinkled scallions over and dollop of sour cream.