Taco Pile

Before I start. Let me just fess up. I know that it is March and my blog is still in her February clothes. Who's idea was it anyway to change the look every month? It would have been a much better precedent to change the look on a seasonal basis rather than on a monthly basis. But that is not the point.




The point is the Taco Pile that I made for dinner this evening. I was inspired by this recipe on Closet Cooking. You will see that Kevin's turned out to be much more photogenic than mine, but I would bet that my version is just as tasty as his.

Just imagine, you start with a spring form pan and layer tortillas, roasted chicken, taco meat, black beans, salsa, grilled veggies, cheese and then repeat. Don't be daunted by the list of ingredients, it came together very easily and the recipe can be modified to fit your cravings.

Ingredients
2 breasts of roast chicken (or a small rotisserie chicken from the food store)
1 package hamburger pan fried with cumin and chili powder until it is no longer pink
1 onion
1 bell pepper
1 poblano pepper
1 can of black beans rinced
8oz of cheddar cheese
1 jar of salsa
4-6 large flour tortillas

Toppings
Black olives
lettuce
tomatoes
sour cream
salsa
avocado

Preheat the oven to 375
Spray the spring form pan with cooking spray

Gather all of the ingredients, just so they are handy
Start the pile with a tortilla and layer however you like. I started with a layer of chicken, beans, salsa and cheese. Then I added another tortilla and piled on the hamburger, veggies and more salsa. Repeat as necessary. I was sure to keep some cheese to sprinkle on top!

Place in the oven and bake for 20-25 minutes or until the cheese is oozy.

Be sure to top off the Taco Pile with lettuce, tomatoes, sour cream, olives, salsa and avocado.

This easily serves 6-8 hungry people.