Tuesday, June 16, 2009

Keeping the Trends going

Last night I dared to make a new recipe that I found online a few months ago. I was a little worried about how David would take it because it is basically a Mexican casserole. I am a big casserole fan, I guess just because they are easy to make, but David doesn't always feel the same way I do. I was floored last night when he had three helpings and professed his love for it several times. He asked if we could have it for dinner again tonight, which is fine since we have plenty of leftovers. It's supper easy to make, only takes 30 minutes, and only contains five ingredients, so in my book it is a good week night meal.

Black Bean Chilaquiles

(This is the after picture)

2 (15 ounce) can black beans, rinsed and drained
1 (15.5 ounce) can shoe-peg corn, drained
1 (16 ounce) jar medium salsa
4 cups lightly crushed tortilla chips
8 ounces grated Monterey Jack Cheese

Preheat oven to 400 degrees. Lightly grease a 13 X 11 inch baking pan. In a saucepan, warm the black beans, corn, and salsa. Line bottom of baking pan with half the chips, then half the bean mixture. Repeat with another layer of chips and beans. Top with cheese. Bake for 15-20 minutes, or until cheese is melted and the casserole is warmed through.

*For a non-vegetarian entree, add cooked, shredded chicken.*

A few suggestions...
~I added a little bit of cheese on top of the first layer before adding the second layer.
~We added salsa & sour cream on top when plated.
~I also made it with chicken in it.


1 comment:

Elizabeth said...

Yummy! I think that will be on this weeks dinner list! :)