Triple Take

When I was a kid, I used to go visit my grandparents in the summer.  I have lots of memories, but one of the most distinct is the impression I got that old people eat dinner early.  My Granny and Papa ate dinner at (I kid you not) 4 PM, every night.  4 PM! 
Well, the Hudson household just got a whole lot older.  At least for the next couple of months.  On Monday nights I have Baking School and I have to be there at 5 sharp.  I don't want Drew to go hungry, so I started cooking dinner at a little after 3 PM.  I think my lunch had just been digested when I started making dinner.  It is too much!  But it is worth it for the valuable instruction I am receiving the rest of the evening!

So what was cooking in my kitchen at 3:30 PM Monday afternoon?  Triple Decker Tortilla Bake.  It is yet another recipe from the CookMag Ultimate Mexican (a must own around these parts).   This is a very simple throw it together kind of meal perfect for those nights when you don't have a lot of time.  Here's the basic concept:

Salsa (I used Fresh and Easy, New Mexico)

Corn Tortilla
Mashed Pinto Beans
Tortilla
Corn
Cheese
Salsa
Corn Tortilla
Mashed Pinto Bean
Corn Tortilla
Salsa

Throw this in the oven at 450 F and bake for about 12 minutes, covered with foil.  Take the foil off and add some more cheese.  Melt the cheese in the oven for a few more minutes. Top with avocado and cilantro (you could probably also do sour cream, but I wouldn't).

There it is.  Simple?  Yes.  Tasty?  Yes.  Sounds good to me!