That just kills me. I carrot stop laughing.
Make this Tortilla Torte. So easy to do and it looks so fabulous when sliced and served. Tastes amazing, too. Add all your favorite garnishes and you have a very happy meal.
1 medium onion, chopped
2 tablespoons vegetable oil
1 garlic clove, minced
1 can (15 ounces) pinto beans, rinsed and drained
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
2 tablespoons chili sauce
4 flour tortillas (8 inches)
1/4 cup salsa
1 can (4 ounces) chopped green chilies, drained
3/4 cup shredded Monterey Jack cheese
Shredded lettuce, chopped tomatoes, sour cream and/or additional salsa, to garnish
1. In a large skillet, cook onion in oil over medium heat until the onion is tender. Add garlic; cook 1 minute longer. Add the beans, cumin and chili powder. Reduce heat; simmer, uncovered, for 5 minutes, mashing the beans with a wooden spoon. Stir in chili sauce; set aside.
2. Wrap tortillas in foil; bake at 350°F for 10 minutes. Unwrap; place one tortilla in a greased 9-in. deep-dish pie plate. Layer with a third of the bean mixture. Combine the salsa and chilies; spoon a third over the bean mixture. Sprinkle with 1/4 cup cheese. Repeat layers twice. Top with the remaining tortilla.
3. Cover and bake at 350°F for 15-20 minutes or until heated through. Cut into wedges. Serve with lettuce, tomatoes, sour cream and salsa if desired.
Recipe from Taste Of Home Casseroles Cookbook
I posted a Bats Pajamas’ video on the I Sing In The Kitchen Facebook page on Friday. That was the first I had heard of this Toronto band. Now I cannot get enough of them.
Give me some grungy, garagey music any day. Makes me grin and shake.
“I saw her yesterday.
Well, I know.”
The Bats Pajamas-Grin & Shake