Project Description

mexican layered pie

Recipe Ingredients:

  • 1 can re-fried beans or 2 cups homemade re-fried beans

  • Tabasco sauce to taste

  • 1 small can diced green chilies

  • ground cumin to taste

  • 3/4 cups grated sharp cheddar cheese

  • 1 cup sour cream

  • 1 cup guacamole

  • 3/4 cups grated Monterey Jack cheese

  • 1 small can sliced black olives

  • 1 cup pico de gallo

Instructions

Begin by putting the refried beans into a small pan over medium low heat. Add several dashes of Tabasco sauce and a small can of undrained diced green chilies. Stir well. Sprinkle in a little bit of ground cumin.

Spread the beans on the bottom of a platter, bowl or high sided dish. Whatever works for you!

Over this sprinkle the sharp cheddar cheese.

Next, plop your sour cream on top. Spread it into a single layer, but be careful as not to disturb the cheese underneath.

Next comes the guacamole. Spread this over the sour cream.

Follow this with a layer of Monterey Jack Cheese and a nice sprinkling of chopped black olives.

Last, but not least, place a generous layer of pico de gallo.

For the Pico de Gallo:

5 whole Roma tomatoes

1/2 large onion

2 jalapenos seeded

1 bunch cilantro

1 lime

salt to taste

Directions:

Halve the tomatoes and take out the seeds. Put in food processor. Cut the half onion in half again and add to food processor along with the cut and seeded jalapeños. Wash and dry the cilantro and add the leaves to the food processor. Coarsely chop. Add the juice from the lime and salt to taste.