|Flour tortillas||4 (10 Inch)|
|Olive oil||1 Tablespoon|
|Onion||1 Medium, chopped|
|Ground cumin||1 1⁄2 Teaspoon|
|Red pepper flakes||1⁄2 Teaspoon|
|Tomato paste||2 Tablespoon|
|Ground beef||1 Pound|
|Garlic||3 Clove (15 gm), minced|
|Frozen corn kernels||10 Ounce|
|Canned tomatoes||10 Ounce (With Green Chilies, Drained)|
|Canned chickpeas||15 Ounce (Garbanzo Beans, Drained)|
|Loosely packed spinach||3 Cup (48 tbs), torn into pieces|
|Monterey jack cheese/Colby cheese||2 Cup (32 tbs), shredded|
|Fresh cilantro||1 Tablespoon (For Garnish)|
|Sour cream||1 Tablespoon|
|Salsa||1 Tablespoon (Your Favorite)|
Preheat oven to 400°.
Lightly spray or grease the bottom and sides of a springform pan.
In a skillet over medium heat, add olive oil, onion, cumin and red pepper flakes, season with salt and pepper.
Cook until onion has softened - 3 to 5 minutes.
Stir in tomato paste.
Add hamburger and garlic, crumble hamburger as it cooks until no longer pink.
Add corn, spinach, diced tomatoes and garbonzo beans (chickpeas).
Stir and cook until spinach has wilted, approximately 2 minutes.
Place 1 tortilla in the bottom of the springform pan.
Spread approximately 1 1/2 cup of the beef mixture evenly on top.
Then sprinkle on 1/2 cup cheese.
Repeat with 2 more layers and top with the last tortilla.
Sprinkle with the remaining 1/2 cup of cheese.
Set springform pan on a baking sheet or on top of foil to catch any drippings while being baked.
Bake pie until slightly browned, 15-20 minutes.
Run a knife around the edge of the pan and remove the sides.
Allow to cool slightly.
Using 2 wide spatulas, lift pie from the bottom of the pan and transfer it to a serving platter or cutting board.
Cut into wedges.
Serve with cilantro, sour cream and salsa if desired.