September 9, 2010: My Take on a Mexican Casserole

Hello world! I am finally able to access the internet at a decent speed.  I was so excited that I got my digital cable installed and my internet that I decided to cook a quick but delicious meal.  I have been super busy lately so it is really hard to find time to cook anything.

For breakfast I stick to my bowl of cereal with soy milk/almond milk and some veggie bacon.  Today for lunch I went for some stir fry which I picked up at in Newhouse.  My stir fry consisted of tofu, broccoli, mushrooms, snow peas and baby corn in teriyaki sauce with some lo mein noodles.  It was delicious minus the fact that the tofu was undercooked.  Just an FYI to people cooking tofu, don’t steam it with the vegetables.  It actually comes out really gooey and gross.  I prefer my tofu to have a crisp outside with a firm inside.

Tonight I made some guacamole as I usually do but now I served it with my easy casserole.  I took a can of black beans, a cup of frozen corn, a diced jalapeno (seeded if you like), 1/4 cup of diced tomatoes, 1/4 cup chopped onion and 2 cloves of garlic smashed and tossed it together with a packet of Sazon.  I took this mixture and put it on top of tortilla chips, added cheddar cheese then more tortilla chips, mixture and topped with more cheese.  I baked this for about 20 minutes in a 350 degree oven.

At the end of the school week, trust me, this meal is comforting especially with a nice Corona (or whatever beer/beverage of choice).

It is just smooth sailing for the rest of the weekend for me readers!

Try this recipe out when you get the chance and I know you will be satisfied.

Peace, love and no beef!



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