"Small dinner pie made with salsa, tortillas, refried beans, cheese, and onions." — Annie Ellis
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1 (16 ounce) can
5 (10 inch)
shredded Cheddar or Colby Jack cheese
Not being vegetarian, I warmed up some leftover taco-seasoned ground beef in a separate skillet and layered that over the beans in each repetition. Adding this, I ended up doing 2 complete layer repetitions and using fewer tortillas, less salsa and less cheese (used the packaged 4-cheese Mexican blend) than the recipe called for. I cut it just like a pie and topped each piece to be served with a spoonful of sour cream. It looked and smelled very appetizing and my family enjoyed it a lot, especially my 4 year old son. This was very easy, tasty, and it should be great for leftovers. Plus, I had all the ingredients on hand so it was convenient too. Thanks!
Well, I applaud any recipe that contains primarily good, healthy ingredients,especially if it is vegetarian! That said, I must add that this recipe could use some modifications. First, cooking the refried beans with the diced onion on medium-high heat for 5 minutes simply scorches the bottom of the pan while the onions remain virtually uncooked. And yes, I did stir. If the onions were first sauteed in a bit of oil and the beans were then added and heated through, this would give much better results.
Second, the overall texture of the finished dish is quite mushy. It could stand some substance, maybe corn added.The taste was there, and the nutritional value, but we could use some changes to this recipe.
The basic idea of this recipe is great, but I modified it to take advantage of what I had in my 'fridge, and to reduce the quantity to serve just two. I sauteed a small chopped onion in olive oil and added ground cumin, ground coriander, and chili powder. I let it simmer until the onions turned translucent. Next I added a can of drained black beans and half a can of drained corn. Then a large chopped tomato and about two tablespoons of freshly cut cilantro. After tasting it, I added some tobasco to give it more "zing". I let the mixture simmer on low for about 25 minutes, to give a "refried" texture. Then I compiled the casserole in a meatloaf pan -- using two 6" corn tortillas on the bottom of the pan, topped with half the bean recipe, then about half a cup of low fat "4 Cheese Mexican Mix", and I repeated it with another two 6" corn tortillas, the bean mixture, and about a cup of the cheese. I covered the pan with tin foil and backed for 30 minutes. If I were to do this again, I'd add a little tequila to the bean mix and a little bittersweet chocolate.
This is my first review, and I'm only writing because I think I made some decent modifications to share with others. If you like crunchy onions in a quick hors d'oeuvre, this is okay. But as a meal, I made some changes:
saute'ed onions and a touch of minced garlic in olive oil till transparent. Added the beans, a 1/2 c or so of salsa, and a can of diced chilies. Seasoned with cilantro, cumin, and chili powder, before cooking for a few more on medium-low heat (it sticks!!!)
Used this mixture as a base, layered fresh spinach leaves, home made salsa, and cheese before adding the next layer.
So far so good. It could have used some crunch, as other readers suggested. Corn, perhaps, or maybe a well-seasoned cast iron pan for cooking.
A person could probably even break up some tortilla chips lightly and throw them in a layer for crunch.
Guacamole and salsa are great accompaniments. Thanks for a good idea!
AWESOME!! So much better than I ever expected! The inner tortillas stay soft, while the outer one crisps a little. I added garlic to the onion, and sauted both onion and garlic first before adding the beans, which I think is a good idea. I also added fresh cilantro to one layer inside and to the top, which looked great. My husband said "This is the best meal you've made." I have also made it for dinner parties, and someone always asks for the recipe. We will definitely make the Mexican Casserole again and again.
VERY good...sauteed onions and fresh garlic until tender and then added the refried beans to heat through and make it easy to spread. Made this with Spanish Rice II from this site for a nice, vegetarian meal (although we aren't vegetarians).
I threw 6 tortillas on the griddle a moment with a tiny bit of oil to crisp 'em up a bit then layered three on the bottom of a well greased cast iron skillet. Then I sautéed a small onion, 1/4c chopped green pepper and 2 clv garlic. Added the can of beans and 1/4c or so water, few dashes salt and hot sauce for flavor. I spread this mix on the tortillas, added sliced avocado, then a layer of salsa, a layer of chopped lettuce, and shredded cheddar. Put three more torts on and added the rest of the bean mix, more salsa and more cheese. Pulled her outta the oven after 15 minutes. note: the longer she cools the easier she is to cut- be patient! served with a dollop of sour cream and some fire sauce from taco bell. mm!
I expected bland, but wanted something quick with ingredients I had, and this turned out quite nice. I added cumin and coriander to the beans and onions and sprinked chili powder over the whole thing before putting it in the oven. I really recommend adding at least the chili powder, it really helped.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 182
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