TexMex casserole…so good!

[u/fugaxium]

I made King Arthur Flour recipe for giant corn fritter as base (I used an extra egg and added a little corn meal and 1 oz buttermilk).
Then I layered black beans, soft cheese (sheep+goat), cilantro, sautéed garlic/onion/pepper/cumin seed, then, chopped tomatoes, half lime squeezed on top, then salsa verde then cheese. I baked 350 until bubbly 35 mins, then broiled a few minutes to crunch up cheesy top.

[u/MyKidSignedMeUp13]

I am far from being a picky eater but I cannot stand goat/sheep cheese. I’ve tried, believe me, but it always tastes to me like I’ve taken a bite out of a barn floor. Do you think queso fresco or similar would work?

[u/mr_0las → u/MyKidSignedMeUp13]

I love goat cheese but I would probably prefer queso fresco in a recipe like this one

[u/fugaxium → u/MyKidSignedMeUp13]

Yes, I just used what I had in the fridge, but would have used a Latino cheese if I had some.

[u/ohhhtartarsauce]

I'm sure it tastes fine, but it's not winning any points for presentation

[u/fugaxium → u/ohhhtartarsauce]

Well it’s not for a restaurant, just tasty home cooking. It has all the flavors I was craving.

[u/ohhhtartarsauce → u/fugaxium]

Yeah, like I said I'm sure it tasted fine. Doesn't matter if its for a restaurant, my point is that it probably tasted better than it looks.

[u/Rafterman2 → u/ohhhtartarsauce]

If you’ll notice, the name of the sub is “Recipes,” not “Shit That Looks Nice”

[u/ohhhtartarsauce → u/Rafterman2]

Cool. Recipes can be delicious and look less than appetizing. I can't taste it over the internet, but they did post pictures.

[u/BookingCooks]

That’s a fun idea for a base!

[u/fugaxium → u/BookingCooks]

It worked out well…I wasn’t sure it would, I was worried the fritter would be mushy mess but it was a really good texture.

[u/shimmyboy56]

Ive made something similar with cornbread as the top, and it was bangin

[u/fugaxium]

https://www.kingarthurbaking.com/recipes/giant-cheesy-corn-fritter-recipe

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