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Texas Maryland Blue Crabs
sun dried tomato shrimp pasta
spicy corn chowder, popovers
crockpot barbecue brisket, corn on the cob, Texas toast
beef with broccoli, rice
garlic and rosemary pork loin, parmesan baked potato halves, green beans
oven baked chicken parmesan, garlic fat bread, broccoli

Thursday, March 17, 2016

Cheesy Refried Bean Casserole


I honestly did not eat one bite of this dish. Miss F saw it on Pioneer Woman and had to make it...and make it she did! She was thrilled to have refried beans at home, they are a big treat for her when we go out for TexMex. I usually heat up a can of black beans when we have TexMex at home because they are the least offensive bean in my mind.  She did nearly everything to make this recipe, mainly because just the thought of refried beans makes me a little queasy.  She and C adored this casserole, it was a huge hit!  Miss F has a new side dish to add to her repertoire.  And I will continue to let her make it.
Cheesy Refried Bean Casserole

1 teaspoon vegetable oil
1 red bell pepper, chopped
½ medium onion, chopped
1 teaspoons chili powder
2 cloves garlic, chopped
1 jalapenos, chopped
½ teaspoon salt
¼ teaspoon pepper
Two 16-ounce cans refried beans
2 ½ cups grated cheddar Jack cheese

Preheat the oven to 350 degrees. Grease the bottom of a 9x9 glass baking dish. Heat the oil in a large skillet over medium-high heat. Add the peppers and onion, cook until softened, about 4 minutes. Stir in the chili powder, garlic, jalapenos, salt and pepper, cook for a minute more. Add the beans to the skillet and stir well to combine. Cook for 3 minutes more. Transfer half of the beans into the prepared pan and top with half of the cheese. Transfer the remaining beans to the pan and top with the remaining cheese. Bake until the cheese is melted and bubbly, about 20 to 25 minutes.
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