Instructions: 1.Preheat the oven to 450 F. For the filling, set out a large nonstick skillet. For the pie, choose a large deep ovenproof skillet (a cast iron one is perfect) or a deep saute pan. Spray both skillets with nonstick cooking spray.

2.To make the Chili-Beef Filling: In the large nonstick skillet, saute the beef, onions, corn, bell pepper and garlic over medium-high heat until the beef is no longer pink.

3.Stir in the tomatoes and their puree, the tomato paste, kidney beans, chili powder and hot pepper sauce; bring to a full boil. Lower the heat, cover, and simmer for 30 minutes.

4.To assemble the pie: In the deep ovenproof skillet, spread one-third of the beef mixture. Layer: 8 tortilla semicircles and one-third of the beef mixture; repeat. Bake, uncovered, for 10 minutes.

5.For the Cheese Topping: Sprinkle the cheese over the pie, covering the top completely. Bake 5 minutes more or until the cheese melts. Sprinkle with the minced parsley. Garnish the pie with a cluster of tiny peppers and leaves of parsley, if you wish.

Makes 12 servings

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