Tex-Mex Casserole

 

 

Finally getting unpacked and having a chance to catch up with magazines which came while we were on the road for 2 months, I came across this casserole which I want to make this week. We are truly back in the land of Tex-Mex, which we certainly take advantage of every Wednesday night. El Fenix still has their 2 enchilada special for $5.99 which includes beans and rice and unlimited baskets of great light, thin chips and great salsa. But between Wednesday nights, I sometimes get in the mood for Mexican food. This time, I have a new recipe which will assuredly satisfy that craving. Thanks to Food Newwork Magazine, this dish is shared…

2 (15 oz) cans refried pinto beans

2 cups frozen corn (preferably fire-roasted)

2 poblano chile peppers, seeded and chopped

½ cup chopped fresh cilantro, plus more for topping

2 teas ground cumin

1 teas ancho chile powder

1 (16 oz) jar salsa

1 (10 oz) can diced tomatoes and green chiles (like Rotel)

2 cups shredded cheddar cheese

2 cups shredded muenster cheese (about 8 oz)

18-20 corn tostado shells

2 avocados sliced

Sour cream and picked jalapenos and cilantro for topping (if desired)

Combine the refried beans, frozen corn, poblanos, ¼ cup cilantro, cumin and chile powder in a medium bowl.

In a separate bowl, combine the salsa, tomatoes and remaining ¼ cup cilantro. Toss the cheddar and muenster cheese in a 3rd separate bowl; set aside.

Spray your slow cooker with Pam and then spread about ½ cup of the salsa mixture in a thin layer of a 6 qt slow cooker. Top with about 6 tostado shells, breaking them as needed to cover the bottom. Spread half of the bean mixture over the broken shells, then sprinkle with 1 ½ cups of the cheese mixture and 1 cup of the salsa mixture. Repeat the layers, (tostado shells, bean mixture, cheese, salsa mixture) then

Top with remaining tostadas, cheese and salsa.

Cover and cook on low for 4 hours. Uncover and let rest 15 minutes. Serve with desired toppings.

*I will not be using the slow cooker, but will use a 9×13 greased baking dish and bake for approx. 45 min to 1 hour, or until casserole is bubbling and is heated throughout.

 

One thought on “Tex-Mex Casserole

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