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Thursday, August 26, 2010

Salsa Verde Bake

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This recipe surprised me. I made it because I had a number of Mexican-like ingredients on hand and needed an easy meal for a busy night. I figured we'd like it well enough, but I wasn't expecting to love it as much as I did! This is one of those recipes that you can adapt according to what you have on hand and/or what your tastes are. The original recipe called for chicken, but I hadn't thawed it in time, so I skipped it and instead bulked it up with beans and vegetables. No additional spices are needed in this dish, thanks to the kick from the salsa verde (I used medium). This makes a lot of food, so I stuck the leftovers in the freezer and we'll pull them out and reheat them on a day I don't feel like cooking.

Fast, relatively healthy, and yummy...my favorite kind of meal!

Salsa Verde Bake
inspired by Heather Drive

-1 jar salsa verde
-1 can kidney beans, rinsed and drained
-1/2 can black beans, rinsed and drained
-1 can corn, drained
-1 onion, chopped
-2 bell peppers, sliced (I used orange and yellow)
-1 cup mushrooms, sliced
-1 tbsp olive oil
-1/2 cup sour cream
-2-3 cups crushed tortilla chips
-1 cup shredded Mexican-style cheese

1. Preheat oven to 375F. In a large saucepan over medium heat, heat 1 tbsp oil. Add onion and peppers and cook for 4-5 minutes. Add mushrooms and cook for an additional 2-3 minutes, stirring occasionally.
2. In a large bowl, mix cooked vegetables, beans, corn, sour cream, and salsa.
3. Spray a casserole dish (mine was 8 x 11 I believe) with cooking spray. Layer the bottom of the dish with crushed chips. Top with half of the salsa mixture. Sprinkle cheese over the filling. Repeat layers, finishing with the tortilla chips.
4. Bake at 375F for 30 minutes. Serve immediately.