Yet another recipe that has been stuck to my fridge since god only knows when. This weekend, after strolling by the Hudson for that short window of time that it was sunny and near 60 degrees, shopping at an antiques store and chomping on a half-pound cookie, I was in no mind to make an intense dinner. The thought of picking up Pinche Taqueria tacos was so alluring, but then I remembered that I actually had all the ingredients to make this recipe.
It was a wonderful protein-filled entree, somewhat similar to this Mexican casserole. But I did skip the avocados and sour cream (had none) as well as the beef (no meat that night), though I highly recommend Smart Ground veggie crumble if you want a similar texture without the meat.
The layering of tortillas — on my 9-inch Pyrex pie plate — made it feel like a kids’ project. If you’re tired and cooking on a SATURDAY NIGHT in New York City, it better be fun.
1 comment
Trackback e pingback
No trackback or pingback available for this article
the chopped green onions went very well with this dish. i’m surprised you don’t see it in more mexican dishes, it goes so well.