Texas-Mexican cuisine, or simply Tex-Mex is a kind of American cuisine in the states on the border with Mexico, for which the borrowing of Mexican traditional dishes and their adaptation to local products. For style dishes tex-mex is characterized by the use of a large amount of cheese, peppers chilli of different spiciness, beans, tomatoes, corn, spices and herbs. This dish is prepared in the form of a fried bean casserole with vegetables, grated cheese, tomato salsa and crispy corn tortillas tostadas layered. But instead of the oven, it will languish in a slow cooker where for several hours all the bright tastes ingredients will be slowly and harmoniously mixed between share it with your friends: 
Time: 4 hours. 45 minutes Difficulty: easy Servings: 4 – 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 cans of 425 gr. Pinto Beans (Freecholes) refritos)
- 2 tbsp. frozen corn (preferably fried)
- 2 peppers blanched, peeled and chopped
- 0.5 tbsp. chopped fresh cilantro and optionally for filing
- 2 tsp ground zira
- 1 tsp chili powder with anchovy
- 1 can 450 gr. salsa
- 1 can 280 gr. canned tomatoes with green pepper diced chili
- 2 tbsp. grated cheddar (about 240 gr.)
- 2 tbsp. grated Munster cheese (approximately 240 gr.)
- 18-20 crispy corn tortillas (toast)
- 2 avocados, chopped
- Sour cream and pickled jalapenos for serving wish)
Recipes with similar ingredients: baked beans, corn, pepper chili, cheddar cheese, munster cheese, salsa sauce, cumin, anchovy pepper, Avocado
Recipe preparation:
- In a medium-sized bowl, mix the refried beans, frozen corn, blanched, 1/4 tbsp. cilantro, zira and chili seasoning with pepper ancho. In a separate bowl, mix salsa, tomatoes and the remaining 1/4 tbsp. cilantro. In a third bowl, mix the cheddar and münster.
- In a slow cooker with a volume of 6 liters. lay out and spread thin a layer of 0.5 tbsp. mixtures of salsa. Top with six toasts breaking them if necessary so that the chips completely cover the bottom. Then put half of the bean mixture and spread on the cakes, sprinkle with 1.5 tbsp. cheese mixture and cover 1 tbsp. mixtures of salsa. Repeat layers (toast, bean mix, cheese, salsa mix) then cover with the remaining toast, cheese and salsa.
- Cover and cook with low heat for 4 hours. Then open the lid and let the dish rest for 15 minutes. Serve with chopped avocado, sour cream, cilantro and pickled jalapenos.
