I love a cooking project on the weekend. For us, Sundays typically ooze relaxation. We almost never have high hopes for productivity. You won't find us cleaning out the garage. Or painting the bathroom. Or whatever. I guess at some point we decided Sundays were for rest. And family. Maybe some friends. Definitely some good food, because for me, cooking on a Sunday is the restful type. And it's also the time for us to shake the week off and remember what we're all doing here. So we eat a lot of pancakes and drink a lot of coffee. You know, that type of thing.
This past Sunday we invited some sweet friends over for dinner which turned out to be a beautiful way to end a great day and to start the next week. We ate a lot and talked a lot and my daughter belched (like a man) a lot. Here's one of the things we inhaled ate:
Mushy in all the right ways, this mexican casserole has a ton of layers. If I were to give it a name I think it would be called Everything But The Mexican Kitchen Sink. And because I hate the word casserole. You basically layer and layer and layer everything you can think of: black beans, tortillas, corn, enchilada sauce, cheese, rice, salsa verde, some kind of ground meat if you want it--or you can totally skip the meat KKM!--And yes, I did eat mine with all that sour cream. Yes I did.
So here's to Sundays, good friends, and Everything But The Mexican Kitchen Sink.
By the way, this makes a lot, so here is enough for about 8-10 servings. We served this to friends for dinner and then ate off it for days. Like vultures. I was inspired orginally here, and then just tweaked it like I wanted to:
10 small flour tortillas
1 lb ground beef or turkey (i used turkey but you can skip the meat all together if you want)
1 can black beans
1 can corn
1 bottle or container salsa verde
1 small can enchilada sauce
2 cups uncooked rice
1 small onion, diced
1 small can diced tomatoes
3 cups chicken stock (preferably homemade)
3 cloves garlic, chopped
a lot of cheese, shredded (I went for the "mexican" style)
1 envelope taco seasoning
Here's what you do:
Preheat oven to 375. If you're using meat, brown it in a skillet and add the taco seasoning according to it's directions. Make the rice: saute the onion and garlic in a little olive oil for a few minuted until nice and soft--low heat. Add the rice and stir to coat. Add the can of tomatoes and chicken stock and season with salt and pepper. Cook for as long as it says on your bag or rice. For me that was about 20 min.
When the meat and rice are done it's time to start layering. Take a large glass baking dish and pour half the salsa verde in the bottom. Lay tortillas on top in an even layer. Some overlapping is fine. Next scoop half the rice in for your next even layer. Then the black beans and corn. Next comes the cheese. Don't be shy. Then your meat if you're using it. Then the rest of the salsa, another layer of tortillas, the enchilada sauce, the rest of the rice and then finish with cheese on top. Man, I'm tired. Did I forget anything?
Bake for about 25 min or until heated thru and a little bubbly. We loaded ours up with chips, avocado, sour cream and cilantro.