1 Review

I actually made this recipe roughly 2 weeks ago however; my review got lost somewhere in Cyber Space. I will start off by telling you that I had some very disappointed kids when they found out I was not making our normal nachos. When my oldest daughter read that there was corn in the recipe she stated she was not having dinner that night.
I made a few minor changes to the recipe that I will note here. First off, I omitted the red kidney beans and doubled the black beans so that my husband would eat it. I do not own a microwave, so I placed all ingredients as directed in my large covered pan and heated it on the stove top. That method was working so well, that I layered the last ingredients placed the cover on top and continued cooking it on top of the stove. When it was finished cooking, I removed the dish from the heat and uncovered the pan to keep it from building up steam.
I placed chips on everyone's plates, spooned the casserole mixture over them. I then topped it all off with the sliced olives, chopped tomato, shredded lettuce, fresh cilantro and a dollop of sour cream. My daughter who was skipping dinner for the night came into the kitchen and asked what the delicious smell was. She even went back for seconds. My other kids all agreed that the corn though quite surprising was such a nice addition. I personally loved the contrast it added to the dish...the hint of sweetness that shown through the spices, and the crisp texture was just wonderful. As for my husband, he did not care for the change from his old stand by of refried beans, ground beef and cheese, so I will be making this recipe on nights when he has to work a late shift. Made and reviewed for Spring PAC 2012.

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Chef Buggsy Mate April 16, 2012
Delicious and Spicy 'who Needs Meat' Vegetarian Taco Casserole