Okay, I think I'm caught up and current now. In honor of Cinco de Mayo, I wanted something Mexican for dinner tonight. I went through my blog to find something other than the chicken taco idea that first popped in my head. I saw this recipe and realized we haven't had it in quite awhile, so this is what it will be. I'm excited for it...it's super yummy.
1 (16 ounce) can refried beans
1 tsp chili powder
1/2 tsp ground cumin
8 (8-inch) flour tortillas
1 cup chunky salsa, divided
2 (4 or 6 ounce) cartons guacamole
1 (8 ounce) package shredded Mexican cheese blend
Combine first three ingredients, stirring well. Place one tortilla in a lightly greased 9-inch cake pan; spread with half of bean mixture and top with another tortilla. Spread with 1/2 cup salsa and top with another tortilla. Spread with half of guacamole and top with another tortilla. Sprinkle with half of cheese and top with another tortilla.
Repeat layers with remaining ingredients except cheese. Pan will be full. Cover and bake at 350 for 20 minutes; uncover and sprinkle with remaining cheese. Bake, uncovered, 3-5 more minutes. Cut into wedges to serve. Garnish with sour cream, salsa, and guacamole if desired.
I use a springform pan instead of a cake pan; I've found that makes it a lot easier to slice and serve. I also use taco seasoning instead of the chili powder and cumin. I make my own guacamole, too. It's really easy, so don't be intimidated if you've never tried it. Slice an avocado in half the long way. Plunk a sharp knife down onto the pit and twist to remove the pit. Then dice up the avocado in the shell (if I think of it, I'll take a picture when I'm doing this tonight) and then toss it out into a bowl. Add in a few spoonfuls of salsa and mix. Add a little salt, too. Then taste it and see how it is. Add more salsa if you need it. Start slow with the salsa because if you add to much, you'll need to add more avocado, which is fine if you have more avocado...you just don't want to run to the store in an angry fit because you need another avocado.