Tuesday, June 29, 2010

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
Corn Tortilla
Mashed Pinto Bean
Corn Tortilla

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!

1 comment:

Conni said...

Can't wait to try this one!