I’m a big fan of RSM: Real Simple Mexican. (I’m also a big fan of acronyms. Patrick and I normally call our cat, Fish Taco, FT. Marianne says Fish Taco may have some issues about his name, but we discussed that the acronym automatically makes him cool. Cool football player-type guys always go by their initials–like JT or JR or JP or some other letter accompanied by a J.) But I digress…
I love throwing together some beans and tortillas and peppers and making a meal that’s tasty and fulfills all of the important food group requirements. So here’s one of my favorite dinner staples, which I think also qualifies as an ETD (Extra Tasty Dinner). Instead of noodles, I use corn tortillas, which also makes it safe for anyone with a gluten allergy. And FYI, while I expect these Monika-made acronyms to be followed by groans, this meal is sure to be groan-free.
8-10 corn tortillas
2 cups shredded Mexican-style cheese
For the Filling
2 cans kidney beans
1 can Mexi-corn (frozen corn can be substituted)
1 white onion, diced
1 can chili-ready diced tomatoes
2 green bell peppers, seeded and chopped
1-2 jalapeno peppers, seeded and chopped (optional)
1 can black olives, sliced (optional)
2-3 teaspoons taco seasoning (a mixture of salt, paprika, garlic powder and cumin)
Green onions, sliced
Slice the tortillas in half and make a single layer or them across the bottom of a rectangular casserole dish. I like to put the flat ends of the tortilla against the edge of the dish so there are no holes in the “crust.” Mix together the filling in a bowl, and spread roughly half of it over the tortillas. Top with half the cheese and then place the second layer of tortillas over that. Top with remaining filling and cheese and garnish with olives. Bake covered at 375 for about 45 minutes or until cheese is bubbly and the casserole is cooked through.