Taco Pie

Yield: 6 servings

1 pre-baked Tortilla Crust
1 pound lean ground beef
1 medium onion, chopped
1 green pepper, seeded and chopped
2 cans (16 ounces each) stewed tomatoes
1 can (6 ounces) tomato paste
1 tablespoon chili powder
1 ½ teaspoons salt
1 ½ teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon dried oregano
2 teaspoons wine vinegar (red or white)
½ ounce - ½ square semisweet baking chocolate
2 cloves garlic, minced
1 can (1 pound) kidney beans, drained and rinsed
¾ pound sharp Cheddar cheese, ¾ cup minced green onions, 2 diced avocados, ½ head shredded iceberg lettuce, 1 cup sour cream, as garnishes

In a large heavy pot over medium-high heat, cook ground beef until it is crumbly and the pink color has disappeared. Add the onion and green pepper and sauté and stir until the onions are soft. Stir in the tomatoes, tomato paste, chili powder, salt, coriander, cumin, oregano, vinegar, chocolate and garlic. Add 1 ½ cups water. Simmer gently, uncovered, for 1 ½ hours. Stir occasionally. Add the kidney beans and cook for 15 minutes more.

Preheat the oven to 350 degrees. Put the Tortilla Crust into the oven just until warm, about 10 minutes. Pour the hot chili into the warm tortilla shell. Sprinkle the top with some of the cheese, green onions and avocados. Serve the pie with bowls of shredded lettuce, sour cream, cheese, onions and avocados.