Friday, January 10, 2014
Cheesy Mexican Pie
Apparently...I own a springform pan. Three different sizes, in fact. I have no idea why or how I acquired these. I don't make cheesecake.
Regardless, the smallest pan came in handy for this recipe (idea courtesy of The Country Cook). You could also use a cake pan, but this made for a pretty presentation.
It would have been just fine as a beef-and-cheese dish, but I decided to step it up a notch and add refried beans and Rotel tomatoes. YUM! I loved the extra flavors and textures...and heat!
In fact, the meat mixture alone is so good that it's now going to be my go-to for regular tacos.
I took half into work the next day, and two male co-workers split it...and then asked me to be sure to bring in the rest, too. I'd call that a success!
I topped mine with jalapeno peppers, but I bet a dollop of sour cream on top would be great, too!
1 pound ground beef
1 package taco seasoning
1/2 cup jarred salsa con queso (I used Tostito's)
1 can Rotel tomatoes, drained
4 large flour tortillas
1 can refried beans
Shredded Cheddar cheese
Brown beef, drain, and return to skillet. Add taco seasoning, salsa con queso, and tomatoes and stir to thoroughly combine. Place one tortilla in greased springform or cake pan. Spread 1/3 of beans over top and then add 1/3 of beef mixture and a handful of cheese. Repeat two more times, ending with last tortilla on top. Cover with additional cheese. Bake at 350 degrees for 20 minutes.