A Life Worth Living by Nancy Buxton

Thursday’s Recipe

Thinking about my shopping day, I have decided to give you a new recipe on Thursday, this will give you time to shop before the weekend.  The recipe uses a little more cheese then I like to use but it is really good!!  This is from my email friend Joy!

Triple Deck Tortillia Stack

Lightly spray 9″ pie pan with cooking spray.

Rinse, drain and slightly mash: 1 – 15oz can pinto beans, drained.  Add 1-  2 ounce can chopped green chilis.

In skillet cook and stir the beans and chili’s over medium heat 2-3  minutes.

In prepared pie plate layer in order:

1/3/ cup chunky salsa

1 8″ flour tortilla

1/2 of bean mixture

1 8″ flour tortilla

2/3 cup frozen whole kernel corn

1/3 cup grated Monterey Jack cheese

1/3 cup chunky salsa

1 8″ flour tortilla

remaining bean mixture

1 8″ flour tortilla

1/3 cup chunky salsa

Cover with foil bake at 450 for 12 minutes uncover and top with 1/3 cup grated Monterey Jack cheese.  Bake uncovered 3 minutes–take out of oven and Top with 1 avocado, seeded, peeled and chopped and 2 Tbls. cilantro leaves (optional)

Let set a few minutes before cutting into pie wedges.

 

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Comments on: "Thursday’s Recipe" (2)

  1. Mmm, have you ever tried it without cheese? Or maybe “cashew cheese”?????

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