Tag: tortilla sauce gordon ramsay

Green Chile and Pinto Bean Layered Mexican Casserole

Green Chile and Pinto Bean Layered Mexican Casserole

by Pam on September 30, 2013

I saw this recipe on Kalyn’s Kitchen[1] that looked too good to resist. I adapted it a bit and added tomato slices to the top before baking. It tasted AMAZING ! My husband and I loved it (it was too spicy for my kids). I had some of the leftovers today and it was even more flavorful. I topped it with green onions, cilantro, sour cream, and diced avocado and  the combination of flavors and textures was terrific.. I also served this casserole with tortilla chips on the side –  I loved the crunch the chips gave to each bite. Thanks for the great recipe Kalyn!

Preheat oven to 375 degrees.  Spray an 8×8 inch glass baking dish with cooking spray.

Heat the olive oil in a large skillet over medium heat.  Add the onion and sauté, stirring often, for 4-5 minutes, until they are tender.  Add the garlic, cumin, and oregano then season with sea salt and freshly cracked pepper, to taste; cook another minute or two, stirring constantly, then add the drained beans and cook 3-4 minutes, then mash the beans slightly with a potato masher.  Add the tomatillo verde  sauce and simmer until the sauce is mostly absorbed by the beans, about 5-6 minutes.  Turn off the heat and stir in the sour cream, green onions, and fresh cilantro.

While the bean mixture is cooking, open the whole chiles with your fingers and wipe with paper towels to dry them and remove any remaining seeds. In the prepared glass baking dish make a layer with half of the whole green chiles.

Next layer half of  the bean mixture and half of the cheese.

Repeat. Layer slices of tomatoes on top.

Cover with foil and bake 20 minutes.  Remove the foil and bake for 20 minutes longer, until the casserole is bubbling.  Turn the oven to broil and cook, watching carefully, for a few minutes until the cheese is starting to become golden brown. Remove from the oven and let cool for 5 minutes.

Serve topped with sour cream, green onions, cilantro, diced avocado, and with a side of tortilla chips. Enjoy.

 



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Green Chile and Pinto Bean Layered Mexican Casserole




Yield: 6

Prep Time: 15 min.

Cook Time: 40 min.

Total Time: 60 min.



Ingredients:

1 tbsp olive oil
1/2 sweet yellow onion, diced
1 clove of garlic, minced
1 tsp ground cumin
1/2 tsp dried oregano
Sea salt and freshly cracked pepper, to taste
2 cans (15 oz) pinto beans
2 cans (10 oz) whole mild green chiles
1/2 cup tomatillo verde sauce
1/2 cup sour cream
2 green onions, finely sliced
2 tbsp fresh cilantro, chopped
1 cup cheddar cheese, grated

Directions:

Preheat oven to 375 degrees. Spray an 8×8 inch glass baking dish with cooking spray.

Heat the olive oil in a large skillet over medium heat. Add the onion and sauté, stirring often, for 4-5 minutes, until they are tender. Add the garlic, cumin, and oregano then season with sea salt and freshly cracked pepper, to taste; cook another minute or two, stirring constantly, then add the drained beans and cook 3-4 minutes, then mash the beans slightly with a potato masher. Add the tomatillo verde sauce and simmer until the sauce is mostly absorbed by the beans, about 5-6 minutes. Turn off the heat and stir in the sour cream, green onions, and fresh cilantro.

While the bean mixture is cooking, open the whole chiles with your fingers and wipe with paper towels to dry them and remove any remaining seeds. In the prepared glass baking dish make a layer with half of the whole green chiles

Next layer half of the bean mixture and half of the cheese. Repeat. Layer slices of tomatoes on top.

Cover with foil and bake 20 minutes. Remove the foil and bake for 20 minutes longer, until the casserole is bubbling. Turn the oven to broil and cook, watching carefully, for a few minutes until the cheese is starting to become golden brown. Remove from the oven and let cool for 5 minutes.

Serve topped with sour cream, green onions, cilantro, and diced avocado and with a side of tortilla chips. Enjoy.



Adapted photos and recipe by For the Love of Cooking
Original recipe by Kalyn’s Kitchen

 

 

References

  1. ^ Kalyn’s Kitchen (www.kalynskitchen.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Breakfast Tostada with Guacamole, Black Beans, and Poached Egg

Breakfast Tostada with Guacamole, Black Beans, and Poached Egg

by Pam on October 3, 2012

All of my favorite ingredients in one dish!  I had leftover taco fixings in the refrigerator so I decided to use them to make a tostada for breakfast.  I topped a crispy corn tortilla shell with homemade guacamole[1], black beans, tomatoes, cotija cheese, poached egg, and green onions.  I served these tostadas with homemade salsa[2] for a perfectly delicious breakfast.  My husband and I loved these tostadas and gobbled them up in seconds.

Heat a skillet that has been coated with cooking spray over medium heat then place the corn tortillas in it.  Cook the tortillas for 3-4 minutes on each side until golden brown and crispy.

While the tortillas are cooking, prepare the poached eggs.  Add water to a pan, filling it two thirds full; bring to a boil. Reduce heat to simmer. Coat two poaching cups (or custard cups) with cooking spray then place in the water. Break the eggs into each cup then cover the pan with a lid and cook for 4-6 minutes or until the whites are firm but the yolk is soft.

Layer the crisp tortilla with guacamole[3], warmed black beans, diced tomato, and cotija cheese.  Place the poached egg on top then sprinkle with green onions and season with salt and freshly cracked pepper, to taste.  Serve immediately with a side of fresh salsa[4].  Enjoy.

 

Print[5]



Breakfast Tostada with Guacamole, Black Beans, and Poached Egg




Yield: 2

Prep Time: 5 min.

Cook Time: 10 min.

Total Time: 15 min.



Ingredients:

Cooking spray
2 corn tortillas
2 eggs
Guacamole, to taste (see link above)
2 tbsp black beans, warmed
2 tbsp Tomato, diced
1 tbsp cotija cheese
Sea salt and freshly cracked pepper, to taste
Salsa, to taste (see link above)

Directions:

Heat a skillet that has been coated with cooking spray over medium heat then place the corn tortillas in it. Cook the tortillas for 3-4 minutes on each side until golden brown and crispy.

While the tortillas are cooking, prepare the poached eggs. Add water to a pan, filling it two thirds full; bring to a boil. Reduce heat to simmer. Coat two poaching cups (or custard cups) with cooking spray then place in the water. Break the eggs into each cup then cover the pan with a lid and cook for 4-6 minutes or until the whites are firm but the yolk is soft.

Layer the crisp tortilla with guacamole, warmed black beans, diced tomato, and cotija cheese. Place the poached egg on top then sprinkle with green onions and season with salt and freshly cracked pepper, to taste. Serve immediately with a side of fresh salsa. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ guacamole (www.gordon-ramsay-recipe.com)
  2. ^ salsa (www.gordon-ramsay-recipe.com)
  3. ^ guacamole (www.gordon-ramsay-recipe.com)
  4. ^ salsa (www.gordon-ramsay-recipe.com)
  5. ^ Print Recipe (www.gordon-ramsay-recipe.com)

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