ROASTED TOMATO CHIPOTLE CORN
This salsa’s slow-fire-roasted tomatoes glow with the mellow warmth of summer-and with the smoky heat of Mexican chipotle chiles. Sweet yellow corn balances the tongue-tingling tastes, filling every jar with the savory soul of the Southwest. Twist the top and shout for joy!
Recipes |Nancys “teacher recipe” brunch bake!…..or a burrito pie!
My mountain buddy Nancy Apprill, makes this amazing breakfast/brunch “pie-thing”. Well, you just can not stop eating it! She cuts it into squares, and that’s it!
1 C buttermilk pancake mix
2 dashes of garlic powder & onion powder
I jar Roasted Tomato Corn Salsa
1 C grated cheese*
Preheat oven to 350. Spray a 9X9 baking dish with good non-stick vegetable spray.
Brown the meat, remove and set aside. Gently sauté the onion in the same pan add onion & garlic powder. In a medium-sized bowl, put the re-fried beans, thin them a bit with the water then add the baking mix and combine thoroughly. It will make a soft paste. Using a rubber spatula, pat this into the baking dish. Be sure to cover the entire bottom and corners – no holes!
Spread the cooked ground meat and onion mixture over the bean “crust”, then top with the Roasted Tomato Corn Salsa mixture, and cover liberally with cheese. Bake, uncovered, until “bubbly”, about 25 minutes. Let cool for 10 minutes before cutting and eating.