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)
Mashed Pinto Beans
Mashed Pinto Bean
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!