I pulled this together tonight. On the bottom were crushed tortilla chips and then crushed on top... while eating it the family came up with other great ideas with this mix... such as in taco salads, in egg roll wrappers, as a chimichunga filling... use with pie crust to make a stomboni, may be even use those pop dough crescent rolls. Empanadas came to mind first. I hope to hear what others have come up with.
serves6 to 8
prep time30 Min
cook time30 Min
1 1/2 lb
chopped dried onions
1 1/2 Tbsp
drained black beans
black olives, sliced or crushed
1 1/4 c
pace picanta sauce (any tomato base salsa)
pablano pepper, roasted
How To Make
Brown beef with the onions, garlic salt, pepper, and chili powder. Drain well when meat is no longer pink.
Roast Pablano pepper while browning the meat. Just throw pepper in oven and roast on broil setting until the pepper is blackened and scorched. When done, throw in plastic baggie and let it sweat off the skin.
Add corn, black olives and black beans to drained meat mixture. Cut the pablano into strips and mix in. Add the cheese and mix again. Heat in oven 10 minutes so cheese melts and holds it all together.
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