It has been a little while since I've posted a new recipe. With my husband gone for the month of October and November (until Thanksgiving week), I don't have to cook big meals. He's coming home tonight for the weekend and requested 'something Mexican'. We've already made 2 different types of enchiladas and a taco pasta salad, so burritos it was. But I don't like making boring meals, so I made them into a pot pie. Well, sort of!
Ingredients:
6 foil tart pans
6 soft corn tortillas (5 1/2 in)
1 can (16 oz) refried beans
1 can (14 oz) diced tomatoes
2 tablespoons of jalapeno slices, chopped
1 teaspoons ground cumin
2 teaspoons chili powder
1 package of microwavable spanish rice
1 1/2 cups mexican shredded cheese
1/3 cup salsa
1 avocado, pitted, peeled and sliced (optional)
Heat oven to 375°F. Place 1 corn tortilla in each foil tart pan; place pans in 15x10x1-inch pan. In medium bowl, mix beans, tomatoes, jalapeños, chili powder and cumin. Divide mixture evenly (about 1/2 cup) into tart pans. Wipe out bowl; in bowl, mix rice and cheese. Divide mixture evenly (about 1/2 cup) over bean mixture in pans. Bake about 30 minutes or until pot pies are thoroughly heated. Top each with avocado and salsa.
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