It’s leftover day and we’re having butterbean ragout tortilla casserole. Hooray! So, I’ve kinda been making leftovers all week. Hmm….what do I have left that’s not already recycled? Butterbean Ragout! That stuff is almost so good I don’t want to tinker with it; but alas, there is that possibility that it can be even better. So here we go.
Butterbean Ragout Tortilla Casserole
2 C Butterbean Ragout
1.5 C Mexican cheese, shredded
6 corn tortillas
1/2 C sliced green onions
Spray 8 x 8 or 9 x 6 baking dish with non-stick spray. Layer 2 corn tortillas on bottom. Top with 1/3 of ragout and 1/2 C of cheese. Repeat for 2 more layers. Add green onions to top. Bake at 400 for 30 minutes.
Mmm…this is so tasty! I debated about lasagna, but didn’t think the Mexican flavors would go as deliciously with the noodles. I love this dish a lot. I’ll make it again in the future. This ragout was a total “ooh, let’s put this in” kind of create-a-recipe, so I’m super excited that the original and the leftover creation from it turned out so well.
Project Food Budget:
$8 on milk is all we spent this week. Wow! We were broke, again. Sigh. Babies are expensive I tell you.
Hooray! Under budget for April!
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