Taco Pie

1.Preheat oven to 350°F. Grease a 10-inch cast-iron skillet with oil.

2.For the crust, cook water, masa harina, and salt in a saucepan over medium heat heat, whisking constantly until thick. Pull dough out and place on counter to cool. Press dough into the skillet, forming a crust.

3.Bake crust for 30 minutes until firm and lightly browned. Cool on a wire rack.

4.For the filling, cook garlic powder cumin oregano and coriander in tbl oil in a pan over med heat until fragrant. Add beans, cook until heated through about 1 minute. Spread mixture into bottom of cooked crust. Wipe out pan.

5.sauté onion in 1 tb. oil over medium heat until soft. Add ground chuck and cook until browned. Drain all but 2 tbl. Of excess fat. Reduce heat to medium.

6.Stir in adobo sauce, chipotle, chili powder, and season with salt and pepper. Cook for 5 minutes.

7.Spread layer with meat mixture over bean mixture

8.Put in over to keep warm while preparing avocado mixture

9.Puree avocado, cream cheese, cilantro, lime juice and chopped garlic in blender until smooth season with S&P. Spread over pie

10.Garnish with pico de gallo, shredded cheese, and sour cream. Serve warm.