Mexican Casserole
enchilada sauce
corn tortillas (layer 6 or so, covering the sauce)
refried beans
corn (or mexi corn)
olives
Black beans
refried beans
chopped onions
corn tortillas (layered)
enchilada sauce
cheese
green/red peppers (cut in circles to make pretty design on top)
Heat until warmed through (about 1/2 hour with 10 coals on bottom and 8 on top).
Add one can of each in a 10 inch Dutch Oven (adjust according to size of oven). Start with the sauce on the bottom (it prevents the food from burning and sticking to the bottom). Provecho!
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment