First of all, thanks to Jamie for his overtly drunken comment on my Egyptian stew post last night. Eloquent as always, Mr. Odone.
Tonight we made this Mexican casserole from a really old issue of Cooking Light (August 1997!). One of the main ingredients is bulgur, which I haven't had great success with before because it tasted kind of licorice-y and I didn't like it much. But I figured that if I made it with something that had lots of other flavors, then it would taste better. And I was very right. We didn't even notice the bulgur and the whole thing was very yummy.
The recipe is technically for like a potluck dinner so it makes a huge amount of food, so we quartered the recipe and it was just enough. We liked it a lot and would make it again.
Chili-Cheese Casserole for a Crowd
2 teaspoons olive oil
2 cups chopped onion
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 1/2 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon unsweetened cocoa (Note: This is not as weird as it seems)
1 teaspoon ground cumin
6 garlic cloves, minced
2 cups water
1 1/2 cups uncooked bulgur or cracked wheat
2 tablespoons minced fresh cilantro
1 (16-ounce) can pinto beans, drained
1 (15-ounce) can black beans, drained
1 (14 1/2-ounce) can no-salt-added diced tomatoes, undrained
1 (14 1/2-ounce) can vegetable broth
2 drained canned chipotle chiles in adobo sauce, minced
2 cups (8 ounces) shredded reduced-fat Monterey Jack cheese, divided
2 cups baked tortilla chips
Preheat oven to 375°.
Heat oil in a Dutch oven over medium-high heat. Add onion and next 7 ingredients (onion through garlic); sauté 5 minutes. Add water and next 7 ingredients (water through chiles); bring to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally.
Spoon half of bean mixture into the bottom of a 13 x 9-inch baking dish; sprinkle with 1 cup cheese. Top with remaining bean mixture. Cover and bake at 375° for 40 minutes. Uncover; sprinkle with 1 cup cheese. Bake an additional 10 minutes. Press chips into casserole.
Yield: 12 servings