This is a quick easy meal, but it is very delicious Family favorite
- sour cream optional
- 1/2 red bell pepper
- 1 lb frozen shrimp (pre-cooked is easiest)
- 1 can refried beans
- 2 cups monterey jack cheese shredded
- 1/2 green bell pepper
- 1/2 large onion
- 3 fresh jalapenos (remove veins and seeds)
- 1/2 can tomatoes diced
- 1 jar taco sauce (i prefer spanish gardens but i think that is a regional brand)
- 1 package corn tortillas
- cajun seasoning to taste (optional)
- Carbohydrate 21.79103125 g
- Cholesterol 139.1825 mg
- Fat 12.26809375 g
- Fiber 5.01737499505281 g
- Protein 24.65353125 g
- Saturated Fat 6.946773125 g
- Serving Size 1 1 Serving (207g)
- Sodium 564.31125 mg
- Sugar 16.7736562549472 g
- Trans Fat 0.757445000000001 g
- Calories 295 calories
Step-by-step
- Thaw shrimp and set aside.
- Saute green, red, and jalapeno peppers with onion in medium frying pan (be sure to wear gloves while preparing jalapenos).
- Add cajun seasoning for a little extra spice if you desire.
- Mix pepper/onion mixture in a medium mixing bowl and add about 1/2 cup taco sauce and diced tomatoes (drain the tomatoes first).
- Layer 6-8 corn tortillas on the bottom of a glass baking dish.
- Spread the pepper mixture on the tortillas.
- Cover with a thin layer of cheese (about 1/2 cup).
- Layer 6 tortillas on top of the mixture and cover with refried beans, a thin layer of taco sauce and a layer of shrimp (be sure to remove the tails if needed).
- cover this layer with about 1 cup of cheese.
- Cover with another layer of 6-8 corn tortillas.
- Spread a thin layer of taco sauce on top and cover with remaining cheese.
- Bake uncovered at 350 degrees for 15-20 minutes.
- Can be served with a dollop of sour cream on top to increase the delicious-ness!
Refried beans anchor this entire preparation by providing a dense, starchy base that absorbs excess moisture released by the vegetables during baking. Because traditional refried beans often contain lard, swapping them for a vegetarian variety made with pinto beans and vegetable oil keeps the dish strictly pescatarian without sacrificing creaminess. When substituting canned beans, whisk in a tablespoon of lime juice and a pinch of cumin to replicate the depth of traditionally prepared versions.
Using frozen, pre-cooked shrimp requires careful handling to prevent rubbery textures, as protein that has already been cooked will toughen significantly if subjected to prolonged heat. Raw shrimp, conversely, releases more liquid into the glass baking dish, requiring a thorough blotting with paper towels before assembly. Thawing frozen crustaceans overnight in a colander set over a bowl ensures proper drainage while maintaining food safety standards below forty degrees Fahrenheit.
Corn tortillas form the structural layers between the seafood and melted Monterey Jack, offering a naturally gluten-free alternative to wheat flour products. Commercial corn tortillas tend to break if folded straight from the package, so warming them in a damp paper towel in the microwave for thirty seconds restores their flexibility for layering. Stacking six to eight tortillas snugly across the bottom prevents the filling from leaking through to the glass pan.
Baking the uncovered casserole at 350 degrees Fahrenheit for fifteen to twenty minutes melts the cheese completely without overcooking the seafood proteins. Allowing the finished dish to rest at room temperature for ten minutes before slicing lets the starches in the refried beans and melted cheese set, yielding clean squares instead of a loose scramble.
