*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This was super easy and fun to make! I added green chiles black olives corn and shredded up some rotisserie chicken and layered it on as I saw fit topping each layer with cheese. I also used low fat refried beans low fat black beans and low fat mexican cheese to make it that much more healthy! After it came out of the oven I put some sliced avocado and tomatoes on and it was a hit! My boyfriend couldn't get enough (in fact writing this review makes me want to whip one up right now!!!) Give it a try tonight!
VERY YUMMY~PREBAKE TORTILLA'S FOR 5 MINUTES SO THEY ARE CRISPY AND NOTE SOGGY!!! AND I USED MY SPRINGFORM PAN AND STACKED THE PIE..IT KEPT ITS FORM VERY NICELY. I ALSO USED REFRIED BEANS AND FRESH COOKED CORN!!ITS A REGULAR AT OUR HOME AND FOR A SPECIAL GUEST EVERY NOW AND THEN! :)
I made a few modifications. One, I added half a packet of taco seasoning to the pinto bean mixture. Second, I used refried black beans instead of the regular black beans in the mixture. Third, I added cumin to the black bean mixture for extra seasoning. Finally, I used mostly Monterrey Jack and Pepper Jack cheeses instead of most of the cheddar. This turned out pretty well with the changes, but was still a little dry. However, a little bit of salsa and sour cream on the top fixed that. I think I'll be making this again, and in the meantime try to think of some more changes to make it even better. I think I'll try to add some black olives and other vegetables to it.
With a few changes as suggested by others, this recipe was delicious! I used a can of refried Pinto beans instead of the canned Pintos in the recipe, spicy salsa, chopped jalapenos in both bean mixtures, a layer of beef with taco seasoning and onions. I baked the bottom 4 tortillas a little bit beforehand to keep them from getting soggy, and baked the whole thing in a springform pan.
This is a FAVORITE in our house. We have one friend who asks for this dish every time that he comes over for dinner. I have found that Rosarita refried beans are the exact consistency that is created by that tedious mashing of the pinto beans so I use them. I also add quite a bit more cilantro and a can of sliced black olives and used extra picante sauce or a can of rotel instead of the tomatoes. I have added taco meat once when our meat-loving friend ate with us and it turned out well. All in all with the changes... SUPERB. Without them... okay but kinda bland.
I have made my version of this recipe for years using lowfat Mexi-blend cheese refried beans corn and shredded chicken breast. I spice things up and eliminate the dryness by using canned enchilada sauce on each layer and on top before covering and baking. It cooks up like stacked enchiladas! It is one of my family's favorite dishes.
I used larger tortillas and a springform pan which worked really well to hold all the layers. I also used fat-free refried beans instead of the mashed pintos a mixture of cheddar and jack cheeses and being a carnivore added a layer of diced chicken breast sauteed in taco seasoning right in the middle. With some sweet corn cake this dish made a great meal.
This recipe looks delicious and I plan to try it with a twist; instead of baking, making it into a salad! Replace the tortillas with crushed corn chips and add some lettuce. Yum! Nice cool summer salad, filling enough for a meal!