"Recipes are meant to be shared"...Ann Thibeault

Thursday, April 23, 2009

Tex-Mex - Act II

I don't like leftovers. Or maybe I should clarify that. I like very few leftovers. But this is one of the few meals that I make out of "deliberate" leftovers. The beans, pork, salsa all end up in what I call "Mexican Layered Supreme". Guacamole does not keep, so I made a fresh batch.

Rather than corn tortilla chips I cut flour tortillas into triangles and deep fried them. I prefer the texture of flour tortilla chips over corn tortilla chips with this dip.

Home Cookin Chapter: Recipes From Thibeault's Table

Mexican Layered Supreme
Can aslo be made with pork or beef carnitas (Shredded)

1 pound lean ground beef
1 clove of garlic - minced
1/2 small onion chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon paprika
beef broth

Pinto beans, homemade preferrably but canned will do.
Homemade Guacamole (leave chunky)
Salsa Preferrably homemade
blacked sliced olives
sour cream
Monterey Jack Cheese
chopped tomatoes

Saute beef in a small amount of oil until the pink is gone. Add the onion and garlic and seasonings and continue to cook for a few minutes until onion is tender. Add one cup beef broth, cover and simmer for 1/2 hour. Remove lid and cook until the liquid has evaporated.

Refry beans in some fat with some minced garlic and season with salt, pepper and more cumin to taste.

To Assemble

Place refried beans in the bottom of an ovenproof serving dish. Top with ground beef mixture.

Sprinkle shredded cheese over top and place in the oven for the cheese to melt. Spread with sour cream and then the guacamole. Add some Salsa, sprinkle with chopped tomatoes and black olives and serve with good quality tortilla chips to dip.

Best served while the beans and meat are still warm.


  1. You can even share part 3 and 4..And I'll applaud for an encore..I thought of bringing this tomorrow evening for Frédérick's Birthday..I might still with a Reuben Dip..

    Looks fabulous the way you show us Ann.

  2. YUMMM!!! Bet this will go over big in my house!

  3. Now you're talking! We love mexican and this is similar to a fav at On The Border restaurant that I LOVE. I've made several of your recipes for chicken recently and they are all so good. The 500 degree baking method is the best method I've ever used for crispy skin and incredibly moist inside. Thanks for the cooking secrets!
    joy c. at grannymountain

  4. We love all of these ingredients over here at our house! I haven't made anything like this in a long time. It would be great for the weekend!

  5. What a great recipe! mmmmm...mmmmm ;) I noticed you came to visit me recently, and I seen the picture of your Sheltie or Collie., I thought you'd get a kick out my post on Thursday since it showcases my own 10 pound 5 year old Sheltie (female)named Princess Mignon Abbie. Here you go: http://catherinesteacups.blogspot.com/2009/04/whimsical-fun-tablescape-its-all-about.html (I've become a follower of yours so I can check out all your good menues going forward! ;) ~CC Catherine


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