tortilla torte from my childhood

This meal is a blast from the past (circa 1993-ish) for me. That year, a summertime ear infection from too many days in the pool prompted my stepmom to take me to the doctor for treatment. In the waiting room, she came across this recipe while flipping through a magazine and thought she'd try it out for dinner. And with four growing girls, she liked that it was a large, filling dish. One taste and we were all hooked!

This has been a family favorite ever since then, although I've added a couple of things, including sauteed onions and garlic, whole-wheat tortillas, extra spices and a can of  green chilies for flavor. Serve it with hot sauce or jalapenos, sour cream and salsa, and a big, fat salad for a great, healthy dinner!

Tortilla Torte
Ingredients

• 1 lb lean ground beef
• 2 cans diced tomatoes, undrained
• 1 small can diced green chilies, undrained
• 1 can black beans, drained and rinsed
• 1 small onion, chopped
• 2-3 garlic cloves, minced
• 1 tsp. cumin
• 1/2 tsp chili powder
• 3 large whole-wheat tortillas
• 2 c cheddar or Mexican cheese blend, shredded
• Salt, pepper, olive oil
• Toppings such as: salsa, sour cream, cilantro, spicy things

1. Start by sauteing the beef over medium heat. When the pink is just gone, remove from pan and allow to drain on paper towels to remove any extra fat. Wipe any excess fat from the pan and add a swirl of olive oil, the onions and garlic, and some salt and pepper to taste.
2. When the onions are transclucent, add the beef back to the pan, along with the tomatoes, chilies, beans and spices. Stir together and allow to cook together for five or so minutes.
3. Spray a cast-iron skillet and lay the first tortilla down. Using a slotted spoon, transfer 1/2 of the filling and 1/3 of the cheese on top, spreading it evenly over the tortilla. Repeat the process until you have two layers of the meat-bean-cheese goodness, topping with the final tortilla with the remaining 1/3 of cheese.
   
4. Cover the cast-iron pan with a lid and cook over medium-low heat until the cheese is melty on a layer or two below the top tortilla. Throw it under the broiler until the top is toasty and the torte is bubbly, like below (5-7 mins).
   
5. Serve immediately with salsa, sour cream, hot sauce, jalapenos, cilantro and any other toppings you like.

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white bean chicken chili

The perfect summer chili, I have been making this recipe for nearly six years. It's been a crazy past couple of weeks here and I wanted something easy and delicious for dinner. After a long week on its own account, our nephew was born and suddenly we found ourselves buzzing with visiting family and baby-oriented events, which didn't leave me with a lot of time for leisure (like cooking for myself and writing!). So, when I realized that I had a free Friday, night I knew it was on between me and my kitchen. Pulling out my old trusty recipe notebook, I knew I wanted this go-to favorite when I saw it.

Great paired with a salad and cornbread, you'll find that you have a filling and inexpensive, healthy meal that's easy enough to throw together on a weeknight. A good beer helps to wash it down, too.

White Bean Chicken Chili
Serves 4

• 2 chicken breasts, chopped into bite-sized chunks
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 (4 oz) can chopped green chilies, drained
• 3 tbsp flour
• 2 tsp cumin
• 2 (15 oz) cans Great Northern Beans
• 14.5 oz chicken broth
• Chicken seasoning
• Olive oil
• Salt and pepper
• Toppings: cheese, scallions, sour cream, salsa, cilantro - whatever you like

1. Heat a deep pot with olive oil over medium-high heat. Saute the chicken, sprinkling it with the chicken seasoning like you would salt and pepper, until it's almost cooked and starting to brown. Remove from pan. Add chopped onion and saute 2-3 minutes (adding a little more olive oil, if needed), salt and peppering lightly. Add garlic and saute until the onions are translucent. Add chilies, cumin and flour and stir for two minutes. Add beans and broth. Bring to a boil and reduce the heat to a simmer. Simmer 10 minutes. Add chicken and cook until hot.
2. Serve in bowls and top with cheese, scallions, sour cream, salsa, cilantro, or whatever toppings you like.