Green Chile Bean Tostada Pie

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 whole green chilies, with seeds (i used fresh and broiled and removed the skins)
• 1 (8 ounce) can kidney beans (pinto beans, pink beans, canelli beans)
• 1 -2 tablespoon 1% low-fat milk, for thinning (cream, half and half)
• 1 lb ground turkey (or beef)
• 1 (1 1/4 ounce) packet taco seasoning
• 1/2 cup grated cheddar cheese
• 1 cup grated monterey jack cheese
• 10 corn tortillas (or more depending on dish and amount of layers)
• oil for lightly frying tortilla
• 2 tablespoons worcestershire sauce (optional- i just like it on all my meat lol)

Recipe

• 1 for the green chile bean sauce.
• 2 place the chilies in a blender and add the can of beans.
• 3 add salt to taste and 1 tablespoon of milk and blend on high.
• 4 the sauce should be creamy but still a little thick. add more milk if needed for thinning.
• 5 for the tostadas:.
• 6 light fry up the tortillas in a little bit of oil until they are sightly crunchy.
• 7 brown the turkey meat according to taco seasoning directions; add worcestershire sauce if desired.
• 8 pour into a bowl and allow to cool for a few minutes then mix in the cheddar cheese (add onion, cilantro, green onions, corn anything you like to the mix).
• 9 take your casserole dish and pour some of the sauce just enough to cover the bottom of the dish.
• 10 place the corn tortillas on top to cover all edges like you would lasagna (cut some in half if you need to fill the corners).
• 11 layer some meat to cover up the corn tortillas.
• 12 sprinkle some monterey jack cheese on top.
• 13 add another layer of tortillas.
• 14 then add another coating of green bean chile sauce.
• 15 add the remaining cheese and dot the rest of the meat on top.
• 16 bake at 375°f for 15 minutes til bubbly.
• 17 allow to cool
• 18 cut and serve with your favorite toppings (sour cream, guacamole, salsa, salad, etc.).
• 19 enjoy.