Tuesday, September 9, 2008

Layered Mexican Casserole Cooked Two Ways

Made in the slow cooker...

...or in the oven...

...delicious either way!

This recipe is adapted from Favorite Brand Name Secrets of Slow Cooking. The original recipe was developed for the slow cooker, and calls for all the filling to be used. Instead I split the filling, doubled the tortillas, then cooked half in the slow cooker and half in the oven.

Although one is for another night, I tasted both as soon as they were done. The oven version resulted in a typical-looking casserole that needs to be spooned out rather than sliced. The slow cooker version came out with tortillas that were a little more crispy and it was easily cut into wedges for serving.

The recipe called for canned black beans, but I used about 1-1/4 cups of anasazi beans that I cooked from dry then froze for recipes such as this.

In case you're wondering how I got the stacked casserole out of the slow cooker, I made long "handles" out of folded foil strips and criss-crossed them in the bottom of the Crock Pot before I put the ingredients in. Then I just lifted the whole thing out when it was done.

Except for the handles, the ingredients and method are the same for each. Keep in mind that these amounts make TWO casseroles (either two in the Crock Pot, two in the oven or one of each). Here's how I made them:

Layered Mexican-Style Casserole

2 cans hominy, drained
1 can black beans, rinsed and drained
12 ounces salsa (your favorite brand or homemade)
6 ounces tomato paste
1/4 cup water
6 large flour tortillas
3 cups shredded Cheddar or Monterey Jack cheese
1/4 cup sliced black olives

If using slow cooker, prepare foil handles and place in cooker. Spray cooker with non-stick spray.

If using round casserole dish, spray dish with non-stick spray.

Combine hominy, beans, salsa, and tomato paste in large bowl.

Press one tortilla in bottom of slow cooker or casserole dish. (Edges of tortilla may turn up slightly in slow cooker.) Spoon about 1/6th of bean and tomato filling over tortilla. Top with 1/6th of the cheese. Repeat layers twice to complete first casserole. Then repeat this entire step for the second casserole.

For slow cooker version, cover with lid and cook on LOW for 3 hours. Remove lid, top with olive slices, replace lid and cook for another 30 minutes. Carefully remove from slow cooker. Let rest 5 minutes before slicing.

For oven version, top with olive slices, then cover tightly with foil. Bake in 350°F oven (no need to preheat) until the aroma fills the kitchen and the cheese melts, about 45 minutes.

Makes two casseroles, 4 servings each.

1 comment:

Donna said...

Oh Girl! This looks Wonderful!! May be cooking this for supper!! Thanks!!hughugs