I stumbled upon this
recipe a year or so ago, in preparation for the return of my beloved
“Dallas” (and the subsequent weekly “Dallas” parties that ran in tandem with
the series), and it – like the show, I might add – became an instant hit in our
household. It’s substantial, but easy to
prepare; nutritious, but cheesy, too.
Paired with some rice, it’s a perfect Tex-Mex dinner, whether “Dallas”
is on TV or not!
Tonight I made the torte in my new ceramic pie plate, which
added a splash of flair to the dish.
Everything went according to the recipe with one exception – Safeway was
out of vegetarian chili (what is with them this week? They’ve been missing so many of my staples),
so I substituted a can of chili beans with happy success. I think I’ll forgo the chili altogether in
this recipe and permanently substitute either chili beans or another protein (seasoned
“beef” would be good, too); I really liked how the beans brought out the flavors
without being quite as soggy as the chili, which has a tendency to weigh the tortillas down a bit!
So, in short, another good recipe from my friends over at
Tablespoon! Economical, tasty, and
filling – you can’t go wrong with that.
The Ewings would be proud.
Oh, and please note the homemade salsa atop the torte. Our Ball jars runneth over! ;)
:)
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