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.
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