My husband loooves mexican food. If he had it his way, he would have it for dinner 7 days a week. Sometimes, I like to express my gratitude for him being his fabulous self. I don’t know how he does it — being fabulous and all.
This dish is so easy to put together. I say, “put-together” because there’s not much “real” cooking involved. Everything gets thrown in the cast iron pan, the oven works its magic and voilà, a mexican pie with burnt cheese for a crust emerges.
1 tube of chorizo (can be any kind you like)
1 bag frozen bell pepper blend with onions
1 box of pre-mixed mexican rice
1 regular can of refried beans
1 jar of Tostinos® salsa con queso sauce
1 bag of shredded mexican cheese blend
2 cans of Ro*tel® diced tomatoes and green chilies
a cast iron skillet or oven proof dish
*I used a 10 in. cast iron skillet for this recipe
1.) Pre-heat the oven to 450° F.
2.) Begin cooking the mexican rice according to the package.
3.) In a skillet, cook the chorizo. Drain on paper towels to remove grease. Set aside.
4.) Drain the grease from the skillet. In the drained skillet, add the bell peppers, refried beans, 1 can of Ro*tel®. Heat on medium high heat until mixed and cooked through.
5.) Add the chorizo to the skillet and mix.
6.) Once the rice has finished cooking, begin pie assembly in the cast iron skillet.
7.) Pour the entire bean/chorizo mix at the bottom of the cast iron skillet.
8.) Spread out the rice mix on top of the bean/chorizo mix to create an even layer.
9.) Spread out as much Tostinos® salsa con queso sauce you’d like over the rice.
10.) Add the shredded cheese on top. Do not be stingy with the cheese. You want to cover the entire thing so that a crust will form.
11.) Place assembled pie in the oven until cheese begins to bubble and brown.
12.) Garnish with remaining can of Ro*tel® diced tomatoes and green chilies, guacamole and parsley.