Tag: refried beans

Soups and Stews

Sopa de la Casa

cathysmahaLeave a comment

Sopa de la Casa is a recipe I discovered in the early 1980s. It reminded me of the scrumptious tortilla soup that I first enjoyed at Tijuana Tilly’s, in Tijuana, Mexico. Sopa de la Casa was a regular on my table before my daughters were born and it was time to revisit this easy, delicous recipe. It was just as I remembered!

Sopa de la Casa

INGREDIENTS:
  • 8 slices bacon, diced
  • 1 1/4 c. finely chopped onion
  • 1 1/4 c. finely chopped celery
  • 2 green peppers, finely chopped
  • 2 cloves garlic, minced
  • 2 cans (14.5 oz. each) chicken broth
  • 1 can (31 oz.) refried beans
  • 1/2 t. pepper
  • 2 T. chili powder
DIRECTIONS:
  1. In a soup pot, cook bacon until crisp. Move cooked bacon to a separate bowl. Drain half of the bacon drippings. Add onion, celery, green pepper and garlic. Cook until tender.
  2. Blend in chicken broth, cooked bacon, refried beans, pepper and chili powder. Bring to boil. Remove from heat.
  3. Garnish with tortilla chips and shredded Monterey Jack cheese.

New Favorite · Skinny · Vegan · Vegetarian

Mexican Pizza…Friday night Vegetarian delight

cathysmahaLeave a comment

Pal Maribeth first introduced me to this wonderful pizza. I love the combination of flavors and how easy (and relatively healthy) it is! The recipe can be modified to be vegan or gluten-free.

I baked the pizza on my pizza stone and found the baking time doubled. Bake until the bottom of the crust is light brown before removing from the oven to add the toppings and bake again.

Slice of Mexican Pizza

MEXICAN PIZZA

1 can spicy fat-free, vegetarian refried beans
1 cup salsa
18 inch pizza crust
2 cups shredded romaine lettuce
4 medium thinly sliced green onions
1/4 cup ranch salad dressing
1 cup crushed tortilla chips (add more as desired)
1 cup shredded pepper jack or Monterey Jack cheese (or more if desired)

  • Heat oven to 450 degrees. Mix beans and 1/2 cup salsa in a medium bowl. Place crust on cookie sheet, then spread the bean mixture over crust. Bake until crisp, about 10 minutes.

Pizza Crust with refried beans and salsa ready for the oven

  • Remove from oven, top with lettuce and green onions. Dollop with remaining salsa. Drizzle ranch dressing over. Top with chips and cheese. Bake approximately 2 minutes longer until cheese melts.

Pizza ready for the oven for two additional minutes

  • Cool slightly. I added fresh chopped avocado to the top with bowls of sour cream and salsa to add as the guests desire.  Slice and serve.

Mexican Pizza ready to serve