You know I'm not much for cooking or baking, so I'm sharing another 10-minutes-of-effort meal. Tim requested “something Mexican” for supper this week. I think he was expecting ye ol' ground beef tacos.
I'm bored with that.
Instead, I threw together a recipe I deduced from a frozen meal-share effort my sister organized nearly a year ago. A friend of hers made Mile-High Tortilla Pie. It was yummy and seemed easy enough, so I tried to duplicate it tonight to satisfy Tim's “something Mexican” craving. The only difference between mine and AJ's recipes is the addition of chicken in mine.
Boil and chop 2 chicken breasts.
Preheat oven to 350.
Oil the bottom of a deep pan (I used a 5-quart pan).
Make 4 Layers:
soft flour tortilla (chimichanga tortillas are the best size)
salsa (1 large jar)
black beans (2 10-oz cans)
chicken (2 breasts, chopped)
cheese, divided into 5 even parts (1.5 pounds of cheddar with taco seasoning mixed in)
After 4 layers, top the pie with a flour tortilla and sprinkle with remaining cheese. Bake 45 minutes. Makes 4 BIG servings. Reheat leftovers in the oven to keep it crispy. Enjoy!