Tonight I had a bit of a dilemma. Saturday night I had made tortillas (yeah, me!); combined ground beef with seasoned black beans, cumin, garlic powder, onion powder & chili powder; and then put them all together in quesadillas.
We had that for dinner, and it was great!
We had it for lunch on Sunday, and it fit the bill.
There was still some left over, though. I really wasn't up to eating it the same way again.
So...I decided to re-purpose my ingredients and add a few new ones to liven things up a bit. Woohoo!
I found a small casserole dish...
(Yes, relatively small because I didn't want to end up eating this forever either.)
And let the layering begin!
I added a can of chili beans to my black bean & ground beef mixture. There wasn't quite enough of the original meat/bean mixture to do the whole casserole, and I needed a bit more moisture.
That came first in my dish. I topped that layer with diced green chiles and fresh tomato slices.
The next layer is my favorite, just because I love most all things cheesy, just ask Gina. Ha! I took about four ounces of cream cheese and nuked it for about 30 seconds to soften it up, then I added grated cheddar & mozzarella cheeses...til it looked right. I also threw in some garlic & onion powder. (I know, it's quite the shortcut, but it served my purposes. Don't judge.)
That got topped off with a torn up tortilla.
Repeat and cover with a layer of shredded cheddar.
Next time I do this, I'll probably throw some corn in there somewhere.
It would have added a nice layer of flavor...and a pop of color. :-)
Bake at 350 degrees for 30-40 minutes. Garnish each individual dish with crushed tortilla chips and sour cream.
"'Elicious!" as my sweet W would say.