This Tasty Skillet Pie Stacks Up

 
Janet Groene’s

Stack-Up  Skillet Pie
    To make this campfire skillet meal you’ll need a  skillet the same size as the tortillas (10 inches).  You’ll also need a lid for the skillet and a sawtooth knife for easiest slicing.
    Garnishes in addition to the scallions  might include lime wedges, diced tomato, sour cream or more salsa. In fact, it’s always good to have several salsas on the table (green, red, hot, mild) to individualize each serving. For a change try mango, pineapple or black bean salsa.


2 or 3 scallions or medium sweet onion, chopped
8-ounce can whole kernel corn, drained
1 can black, pinto or red beans, drained
1 teaspoon ground cumin
1  cup salsa (hot, medium or mild)
4 flour tortillas, 10-inch size
8-ounce package shredded Mexican style cheese

1.Finely slice  scallions, saving some for a garnish. Dump corn, beans, remaining scallions, salsa and cumin into a plastic bag, zip to close, and toss gently to mix.
2. Spray the skillet and put a tortilla in it. Spread with one-third of the bean mixture and one-third of the cheese. Repeat layers, ending with a tortilla on top.
3. Cover the skillet and put it over a low flame until everything is heated through, the tortillas softened and the cheese  melted. Let stand 10 minutes to firm up. Cut in wedges. Serve sprinkled with finely chopped green onions.  Makes 4 portions

See more of Janet Groene’s RV-ready recipes in her book, Cooking Aboard Your RV,   https://amzn.to/31tDGom