Nacho pie from Sara's Secrets For Weeknight Meals by Sara Moulton

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ivy on August 12, 2015

    The recipe suggests using salad bar green peppers and onions to save time. To make a long story short I cut my own. I used the whole 15.5oz can of black beans instead of the called for 1 cup. The only chipotle salsa I could find was medium/hot (I prefer mild) but I used it anyway. The overall dish has heat but not super spicy. I prefer mild heat but I topped my portion with sour cream to cut the heat. The recipe called for using a 2 1/2 quart pan to bake the concoction in. I used my largest lasagna pan (about 9x13) and it was perfect. Baked for slightly less than the recommended 30 minutes because the top was getting too brown. This recipe is a crowd pleaser and I like that it's vegetarian. Definitely will serve with some type of green salad.

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