Everyday Mom's Meals: Where's The Meat?
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Monday, January 6, 2014

Where's The Meat?

Do you ever make something new, and it's not until your family is in the middle of eating it, or even after they are all done, they realize there was something about it they didn't notice at first? Well, that is exactly what happened when I made this for my boys.

Now, it got rave reviews. They both couldn't get enough of it. And it wasn't until supper was over, and everything was put away my husband looked at me and said "So, was that ground beef in there?" That's when I got the privilege of telling him they had just eaten an entire meat-free meal! It wasn't even that I was trying to have a meat-free night, it was simply a recipe a friend had given me and I wanted to try it. I was in the mood for a fresh, light casserole, and this absolutely fit the bill.
But don't let that description fool you...it is plenty filling too.

After I explained to Mr. Everyday that there was no meat in the dish at all, we both agreed it had to be the black beans that "fooled" them, or at least provided enough substance the meat wasn't missed at all. Plus, I think with the flavor of the taco seasoning, the brain was tricked into thinking there was "taco meat" in there.

If you are a meat-free family, I think this is something the adults and kids will both enjoy. Or if maybe you're trying to cut back on the meat in 2014, this hearty meal would be a great way to do so, without feeling like you're depriving yourself of anything. Super easy, super tasty and super convenient, this makes a fantastic weeknight meal for meat lovers and non-meat lovers alike.

Mexican Black Bean "Lasagna" Adapted from Mom on a Mission
12 small flour tortillas
1 (15 oz.) can corn, drained
1 (15 oz.) can black beans, rinsed and drained
1 small onion, finely chopped
1 TBS taco seasoning
1 (28 oz.) can diced tomatoes, drained
1 (4 oz.) can green chilies
2 c. shredded Mexican blend cheese
1/2 c. shredded cheddar cheese
1/4 c. cilantro, chopped for garnish
Sour Cream, for garnish

Preheat oven to 400. In a medium bowl, combine corn, black beans, onion, tomatoes, and chilies. Sprinkle with taco seasoning. Stir well to combine. Spray a 9x13 pan with cooking spray. Layer 4 tortillas in bottom of dish, over lapping if necessary. Spoon 1/3 bean mixture on top. Sprinkle with 1/3 Mexican cheese. Repeat layers twice more, ending with cheese. Also sprinkle top layer with cheddar cheese. Cover with foil and bake for 30 minutes until bubbly. Garnish with cilantro and sour cream.


Shared on The Country Cook Jan. 10, 2014


Black Beans at Very Good Recipes

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