I am going to betray my Midwest roots here by offering a casserole for today’s post. A chicken-fajita casserole but a casserole none the less. Do I call it a hotdish? Hell no. I only went to college in Minnesota — I’m not from there.

jwa wanted tacos. I wanted to put something in the oven. This was a compromise. Kind of tacoey but baked, warm and gooey and good. Perfect for the chillier weather we are having now.

Chicken Fajita Casserole
(This could easily be vegetarian — just omit the chicken)
8 or so corn tortillas, however many you will need to make two layers in
a lasagna-sized baking dish
1 can of refried beans (black beans or kidney
beans would work too), warmed up so that they are easier to spread
1 yellow bell pepper, cut into strips
6 cremini mushrooms, sliced
1 tbsp vegetable or canola oil
1 red bell pepper, cut into strips
1 jalapeno, seeded . . . → Read More: (Not a Hotdish) It’s Chicken Fajita Casserole