Time: 4 hours 45 minutes
Complexity: easily
Servings: 4 - 6

Tex-Mex cuisine, or simply Tex-Mex, is a variety of American cuisine from the states bordering Mexico that borrows traditional Mexican dishes and adapts them to local ingredients. Tex-Mex dishes are characterized by the use of generous amounts of cheese, chili peppers of varying spiciness, beans, tomatoes, corn, spices, and herbs. This dish is prepared as a casserole of refried beans and vegetables, grated cheese, tomato salsa, and crispy tostadas layered on top. But instead of being cooked in the oven, it's simmered in a slow cooker, where the vibrant flavors of the ingredients will slowly and harmoniously meld over several hours.

Ingredients:

• 2 x 14-ounce cans refried pinto beans (frijoles refritos)
• 2 cups frozen corn (preferably roasted)
• 2 poblano peppers, seeded and chopped
• 0.5 cup chopped fresh cilantro, plus extra for serving
• 2 tsp ground cumin
• 1 teaspoon ancho chili powder
• 1 jar (450 g) of salsa
• 1 can (280g) diced tomatoes with green chili peppers
• 2 cups grated cheddar (about 240 g)
• 2 cups grated Munster cheese (about 240 g)
• 18-20 crispy corn tortillas (tostadas)
• 2 avocados, sliced
• Sour cream and pickled jalapeños for serving (optional)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

baked beans, corn, chili pepper, cheddar cheese, Munster cheese, salsa sauce, cumin, ancho pepper, Avocado

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Preparation:

Step 1
• In a medium bowl, combine refried beans, frozen corn, poblano, 1/4 cup cilantro, cumin and ancho chili seasoningIn a separate bowl, combine the salsa, tomatoes, and the remaining 1/4 cup cilantro. In a third bowl, combine the Cheddar and Muenster cheeses.
Step 2
• In a 6-quart slow cooker, spread 1/2 cup of the salsa mixture into a thin layer. Top with six tostadas, breaking them up as needed to completely cover the bottom. Then spoon half of the bean mixture into the tortillas, sprinkle with 1 1/2 cups of the cheese mixture, and top with 1 cup of the salsa mixture. Repeat the layers (tostadas, bean mixture, cheese, salsa mixture), then top with the remaining tostadas, cheese, and salsa.
Step 3
• Cover and cook on low for 4 hours. Then uncover and let rest for 15 minutes. Serve with sliced ​​avocado, sour cream, cilantro, and pickled jalapeños.

Votes: 4