Meet our beloved vintage gold Bennington Potters of Vermont covered casserole two quart dish (sadly loop handled lid busted in childhood). Check it here!
It’s the perfect vessel for our stacked taco/enchilada-type number, layering tortillas with beef, beans, cheese and garnished with diced fresh tomato, chopped lettuce, cilantro, avocado and Greek yogurt.
It’s a hot mess, to be sure. Very hard to take a pretty picture but rest assured, it is a winner. We’ve switched up the filling variations and have found refried beans are great but makes it very floppy.
Fun pie-like slices served with a Mexican caesar salad topped with a dusting of parmesan:
For a meatless version of this stacked marvel, we have our beloved portobello and asiago number. Martha Stewart also has a meatless version with 2 cups of black beans simmered in a 1 1/2 cups of beer, with sauteed onions jalapenos and corn, layered with scallions and cheddar.
By building the cake in a spring form pan, you can blast it for 20 minutes at 400 degrees.