Chicken Enchilada Casserole

 If chicken enchiladas married lasagna, this is what it would be.

INGREDIENTS

2 Tablespoon canola oil

3 garlic cloves, finely chopped

1 jalapeno pepper, seeded and chopped

1 large onion, diced

3 cups shredded cooked chicken

2 (4 ounce cans) diced green chilies

1/2 tsp. paprika

Salt and pepper to taste

3 (10 ouncs) cans green enchilada sauce

2/3 cups sour cream

18 corn tortillas, cut in half

3 cups grated  monterey jack cheese

INSTRUCTIONS

Preheat oven to 350.

In large skillet, heat oil over medium heat. Add garlic, jalapenos and onion and saute until softened. Stir in chicken, green chilies, paprika, salt and pepper. 

Reserve 1/2 cup of the enchilada sauce, and pour the remaining sauce into the skillet, stirring to combine. Cook until warmed through. Turn off heat and stir into sour cream.

Spread the reserved enchilada sauce in the bottom of 9x13 inch baking dish. Line the bottom of the dish with 12 tortilla halves (overlapping as needed), then spread with 1/3 of the chicken mixture and sprinkle with 1 cup of monterey jack cheese, repeat to make 2 more layers of tortillas, chicken mixture and cheese. You should have 3 layers total.

Bake until bubbly and golden brown, 30-35 minutes. Let rest 10 minutes.

I cut this recipe in half which would easily serve 4 people.

Mexican Street Corn Salad

 Perhaps the only thing better than Mexican street corn is Mexican street corn pasta salad. This is a perfect side dish for any summer barbeque.

INGREDIENTS

7 ounces pasta of your choice (fusilli, rotini or elbow would work fine) Use gluten-free pasta if you have dietary restrictions.

2-3 ears of corn, grilled and kernels removed (about 2 cups of corn kernels

1/2 red pepper, chopped

1/4 cup mayonnaise

1/4 cup sour cream

1/4 - 1/3 cup crumbled cotija cheese - no substitutions!

1 1/2 T. fresh lime juice

1/2 tsp. chili powder

1/2 tsp. garlic powder

1/4 cup red onion, finely diced

1 jalapeno, seeded and finely chopped  (more if you want more heat)

Black pepper to taste

Salt to taste

INSTRUCTIONS

Bring pot of salted water to boil.

Add pasta and cook according to package instructions to al dente. Rinse and drain.

Remove husk and silk from corn. Preheat grill or grill pan to medium high heat. Grill the corn, turning occasionally, until charred and tender. Allow to cool slightly, then cut the kernels off the cob.

Make the dressing by combining mayonnaise, sour cream, lime juice, chili powder and garlic powder.

Season dressing with salt and pepper to taste.

Combine cooled pasta with corn. Add dressing and stir to combine.

Add red onion, jalapeno and red pepper.  Toss until all ingredients are coated with the dressing.

Fold in the cheese.

Sprinkle additional cheese and chili powder over top.

Instant Pot Refried Beans

 This has become a "go to" recipe. These beans are great on a tostada or wrapped in a burrito. This makes a big batch and we usually freeze half of it. The other half makes a quick lunch when spread on a tostada with shredded cheese, lettuce and tomato.

INGREDIENTS

2 Tablespoons olive oil

1 onion, chopped

4 large cloves of garlic, minced

1 jalepeno or serrano pepper, minced

1 pound dried pinto beans

7 cups vegetable broth, chicken broth or water

2 Tablespoons apple cider vinegar

1 tsp. cumin

1 tsp. oregano

1 tsp. salt plus additional to taste

Black pepper to taste

INSTRUCTIONS

Measure olive oil into instant pot. Set to Saute function. When oil is hot, add onions, garlic and pepper. Cook, stirring, until onion is softened, about 2 minutes.

Add beans, broth, spices and applie cider vinegar. Seal lid and cook on High pressure for 50 minutes.

When timer is done, allow to release naturally for 20 minutes. Then, release vent. Open lid and use a ladle to remove as much cooking liquid as possible. Save liquid in bowl.

Use an immersion blender to puree the beans until smooth and creamy. Add cooking liquid back to achieve desired consistency.  Adjust seasoning as needed.

Chipotle CopyCat Steak Burrito Bowl

 This quick and easy dinner from Healthy Little Peach comes together quickly for a weeknight meal.

INGREDIENTS  for 4 people

1 pound lean steak, such as sirloin or flank

1 - 2 Tablespoons avocado oil

2 tsp chili powder

1 1/2 tsp cumin

1/2 tsp paprika

1/2 tsp garlic powder

1/2 tsp oregano

Salt and pepper to taste

1 cup jasmine rice

2 cups shredded lettuce

1 (15 ounce) can black beans, drained and rinsed

1/2 cup shredded cheddar cheese

1/2 red onion diced

1 cup corn kernels, fresh, canned or frozen

1/2 cup guacamole

1/2 cup pico de gallo

1/4 cup chopped cilantro

Lime wedges

Sour Cream

INNSTRUCTIONS

Combine steak seasonings in small bowl and mix well. Season both sides of steak. Heat grill pan or cast iron skillet over medium-high heat. Add avocado oil and sear steak for a few minutes on each side or to desired state of doneness. Place on cutting bowl to rest.

Warm beans and corn. Add pinch of salt.

Assemble bowls by starting with base of shredded lettuce. Around the bowl, add steak, rice, corn, beans, cheese and red onion. Top with guacamole, sour cream and cilantro.

Baked Spinach Mushroom Quesadillas

 Quick and delicious from "Dizzy, Busy & Hungry".

Ingredients

4 8-inch tortillas

Olive oil

1 cup shredded mozzarella cheese

1 cup shredded cheddar cheese

3 cups chopped spinach

8 ounces sliced mushrooms

Instructions

Preheat oven to 400 degrees.

Place mushroom slices in microwave-safe bowl and microwave for 2 - 3 minutes to soften them.

Drain and set aside.

Lightly brush one side of each tortilla with olive oil and place on baking sheet, oiled side down.

Distribute half of the cheese over half of each tortilla. Then layer spinach and mushrooms, then the other half of the cheese. Fold the tortilla half over the top.

Bake about 6 minutes, then flip and bake another 6 minutes or until the cheese is melted and the tortillas are browned

Taco Pockets

 A quick hand-held meal for the times when you can't sit down for dinner.

Ingredients

1 pound ground beef

1/2 cup chopped onions

1 packet taco seasoning

2/3 cup water

1 1/2 cups salsa, divided

1 can (16.3 oz) refrigerated Grands Homestyle Buttermilk biscuits

1 cup shredded Mexican blend cheese

Instructions

Preheat oven to 375 degrees. Spray cooking sheet with cooking spray. In medium sized skillet, cook ground beef and onions over medium-high heat, stirring frequently, until browned. Drain off any liquid and fat.

Add taco seasoning, water and 1/2 cup salsa. Cook over medium heat until thickened.

Separate 8 biscuits. On floured surface, use a rolling pin to press each biscuit into a 6-inch round. Spoon 1/3 cup beef mixture and 2 tablespoons of the cheese on each round. Fold dough over in half, covering beef and cheese. Press edges to seal. Place on cookie sheet.

Bake 12 - 15 minutes or until golden brown. Serve with remaining salsa.

Beef Enchilada Casserole

 Deconstructed beef enchiladas comes together easily with canned enchilada sauce and taco seasoning.

INGREDIENTS

1 pound ground beef

1/2 medium white onion

2 cloves garlic minced

1 jalapeno pepper, seeded and minced

1 packet taco seasoning (your choice of mild or spicy)

1/3 cup water

1 can black beans, drained and rinsed

1 3/4 cup red enchilada sauce

12 (4.5 inch) corn tortillas

About 3 cups shredded Mexican cheese mixture (cheddar and jack)

Optional Toppings:

Shredded lettuce

Sliced black olives

Chopped tomatoes

Sliced jalapenos

Sour Cream

INSTRUCTIONS

Preheat oven to 350 degrees.

Brown ground beef in skillet, breaking up as it cooks.

Once the meat is no longer pink, spoon off any grease.

Add onions, jalapenos and garlic to skillet. Continue to cook until the onions are translucent, about 6 minutes.

Sprinkle taco seasoning over the mixture. Stir to combine. Add water and stir until coated.

Add beans. Stir to combine.

Pour 1 1/4 cup enchilada sauce into a pie pan. One at a time dip the corn tortillas into the sauce. Line  the bottom of a 9x9 inch casserole with the dipped tortillas, overlapping them to totally cover the bottom of the pan.

Sprinkle 1/2 cup cheese over the tortillas. Top with half of the meat mixture; then another 1/2 cup of cheese.

Repeat the process, by dipping more tortillas and covering the layers in the casserole, then topping with 1/2 cup of cheese, the remaining meat and another 1/2 cup of cheese.

Top with another layer of dipped tortillas. Pour the remaining enchilada sauce over the top. Sorinkle remaining cheese on top.

Cover with aluminum foil. Bake for 25 minutes. Remove foil and bake 10 minutes longer.

Allow to cool for 10 - 15 minutes. Cut into squares and garnish with desired toppings.

Loaded Tostadas

 The possibilities are endless. Mix and match the toppings to suit your preferences or have a "make your own tostada" dinner where everyone chooses what to put on top of their tostada shell.

Here are a few of my favorites combinations:

Loaded Chicken Tostadas

Ingredients:

Tostadas

Refried beans (I like refried black beans for more flavor)

Guacamole or chopped avocado

Spicy Chicken topping (see recipe below)

Chopped Tomatoes

Shredded Lettuce

Shredded Mexican Cheese

A dollop of sour cream

Hot Sauce

Instructions:

Start with a tostada. Spread warm refried beans over the surface. Top with chicken topping and pile on the remaining ingredients.

Huevo Ranchero Tostada:

Ingredients:

Tostadas

Refried Beans

Guacamole

Fried Egg with a runny yolk

Shredded Cheese

Instructions:

Start with a tostada. Spread with warm refried beans. Spread guacamole on top of beans. Top with fried egg and cheese on top.

Spicy Chicken Topping

Ingredients

1 Tablespoon olive oil

1/2 cup diced onion

1/2 pound shredded cooked rotisserie chicken

1 ounce taco seasoning

1 can (4.5 ounce) diced green chilies

1 can (10 ounce) diced tomatoes with green peppers.

Instructions

Heat olive oil in skillet. Add onion and cook until translucent. Add chicken, taco seasoning, tomatoes, and green chilies. Stir to combine. Bring to boil, then reduce heat and and simmer for 10 minutes.

Quick and Skinny Chicken Taco Soup

 Who says a soup with a lot of flavor has to take a long time to make? This recipe comes together quickly and is as healthy as it is delicious.  

Ingredients

1 pound boneless chicken breast

1 onion, diced

1 tsp olive oil

3 garlic cloves, minced

1 (14.5 ounce) can pinto beans, drained and rinsed

1 (14.5 ounce) can black beans, drained and rinsed

1 (14.5 ounce) can corn (drained and rinsed)

1 (14.5 ounce) chopped tomatoes and green chilies (not drained)

2 cups chicken broth

1 packet taco seasoning (you choose the heat level)

Instructions

Add olive oil to large soup pot. Cook onions until they are translucent. Add garlic and cook for an additional minute.  Add remaining ingredients and bring to simmer.  Cover and cook for 20 minutes.

Remove chicken breasts from soup. Place on cutting board and shred or chop it into bite size pieces. Return chicken to pot. Cook an additional 10 minutes.

Done!

Add toppings if desired such as shredded cheese, chopped tomatoes, sliced jalapenos or chopped avocado.

This recipe comes from Slender Kitchen.

Roasted Tomato Salsa

This is a quick way to make homemade salsa. Simply place all the vegetables under the broiler until they are nicely browned and then puree with an emulsion blender. There you have it - homemade salsa.

Ingredients

2  pounds tomatoes
6 cloves unpeeled garlic
1 large white onion, peeled, halved and cut into 1/2" slices
4 jalapeno peppers, stem removed, cut in half
1 green pepper, stems and seeds removed, quartered
1 tsp salt
1/2 tsp cumin
1 Tablespoon fresh lime juice

Instructions

Turn broiler to high. Place oven shelf about 6 -8 inches below broiler.
Line a large baking sheet (with sides) with aluminum foil. Place all the prepared vegetables on the foil, skin side up.
Broil for 6 - 8 minutes or until the tomatoes are nicely blackened on top. Remove
from oven. Allow to cool slightly.  Discard the skins from the garlic cloves.
Transfer all to a food processor or blender. Puree until smooth. Add salt, cumin and lime juice.
Serve immediately or refrigerate in sealed container for up to three days.

Cajun Shrimp Stuffed Poblano Peppers

These stuffed peppers are full of layers of flavor.  This recipe comes from  Chili Pepper Madness.

Ingredients

3 large poblano peppers
2 tsp. olive oil
1 cup chopped onion
1 jalapeno pepper or serrano pepper, chopped
2 cloves garlic, minced
8 ounces shrimp, peeled and deveined
1 Tablespoon Cajun seasoning
4 ounces goat cheese
4 ounces shredded Manchego cheese
10 large basil leaves

Instructions

Roast the poblano peppers in oven or on grill. Place in paper bag to cool; then remove skin.
Slice the poblano peppers in half lengthwise and scoop out seeds and membranes. Set on large baking dish.
Preheat oven to 375 degrees.
Add shrimp to small bowl and coat with 1 tsp. olive oil. Add Cajun spice and toss to combine.
Heat a small skillet over medium heat and add 1 tsp. olive oil.  Add onion and jalapeno pepper. Saute until softened. Add garlic and cook another minute. Place mixture in medium size bowl.
Cook shrimp in the same pan for a couple minutes on each side or until cooked through. Cool and chop to bite size pieces. Add to bowl. Add cheeses and basil. Mix well.
Place a scoop of mixture on top of each poblano pepper half. Bake for 20 - 30 minutes.
Top with spicy chili flakes or hot sauce if desired.

Buffalo Chicken Taquitos

Appetizer, side dish, lunch..... these taquitos are a tasty addition anytime.  It is a lot like buffalo chicken dip in a taco.

Ingredients

8 ounces cream cheese
1/8 cup buffalo sauce
2 cups cooked and shredded chicken
12 small (street taco size) flour tortillas
Ranch dressing

Instructions

Preheat oven to 425 degrees.
Mix cream cheese and buffalo sauce.
Stir in chicken until well combined.
Place 2 Tablespoons of mixture into center of each tortilla.
Roll and place on greased cookie sheet. Repeat for remaining taquitos.
Lightly spray tops with cooking spray.
Bake for 15 - 20 minutes or until golden brown.
Place on plate and drizzle with ranch dressing or place ranch dressing in small bowl for dipping.

Recipe source:  Recipe Diaries

Green Salsa Chicken Enchiladas

Just when I think I surely have enough recipes for enchiladas, I find another one. This recipe comes together quickly by using shredded rotisserie chicken and a jar of green tomatillo salsa.

Ingredients

1 Tablespoon vegetable oil
1 16 ounce jar green tomatillo salsa - mild or medium
1/2 cup chicken broth
3/4 cup sour cream
1 tsp. chili powder
2 cups shredded rotisserie chicken
1/2 cup frozen sweet corn, thawed
1/2 cup roasted red peppers, chopped fine
1/2 cup onion, chopped fine
6 flour tortillas (6 inches or larger)
2 cups shredded cheddar cheese

Instructions

Preheat oven to 300 degrees.
Grease a 9-inch pan with cooking spray or oil.
In saucepan, empty the jar of  salsa. Add chicken broth and stir until combined. Heat over low heat until steaming, but not boiling. Add sour cream and stir until well combined.  Do not allow to boil. Add chili powder and stir. Add salt and pepper as desired.

In skillet, heat oil. Add onions and cook until softened and translucent.  Add corn, peppers and chicken and stir to combine. Heat until warmed. Add 1 cup of sauce and stir to combine. Add additional sauce if desired until the  chicken combination is still meaty and not too wet.

Place tortillas on countertop.  Divide chicken mixture among the tortillas, Top with 1 cup of shredded cheddar cheese, divided equally among the tortillas. Roll each one and place seam side down in casserole. Top with remaining sauce and one cup of cheese.

Place casserole on middle shelf in oven.  Cook for 15 minutes. Raise temperature to 350 and continue to cook for an additional 15 minutes or until cheese is melted and edges are bubbling.

Serve immediately.

Oven Roasted Tacos

Super simple and quick dinner. You can kick up the heat on these versatile tacos or tone it down. I like to make the chicken filling ahead. Then, dinner is done is less than 20 minutes.
This recipe comes from "The Cookie Rookie" who says this is the #1 recipe on their site. I can see why! I think this will go into our rotation of favorite quick and easy meals.

Ingredients

1 Tablespoon olive oil
1/2 cup diced onion
1/2 pound shredded cooked chicken (Rotisserie chicken works well)
1 ounce taco seasoning mix - mild or spicy, your choice
1 can (14.5 ounce) diced tomatoes, drained
1 can (4.5 ounce) diced green chilies, drained
8 ounces (1/2 can) refried beans
10 Stand and Stuff Taco shells
2 cups Mexican blend shredded cheese

Instructions

Preheat oven to 400 degrees.
Spray a 9x13 inch pan with nonstick cooking spray.
Place diced tomatoes and green chilies in colander and allow to drain thoroughly, This step is very important so the tacos are not soggy.
Heat olive oil in skillet. Add onion and cook until translucent (about 4 minutes).
Add chicken, taco seasoning, tomatoes and green chilies. Stir to combine. Bring to boil and them reduce heat and simmer for 8-10 minutes.

Place taco shells in prepared baking pan, standing up. Bake for 5 minutes to crisp them up.
Remove from oven. Spoon 1 Tablespoon of beans in the bottom of each taco. Top with the chicken mixture, filling almost to the top. Generously sprinkle cheese over each taco.

Bake for 7 - 10 minutes or until cheese is melted and edges of shells are lightly browned.

Remove from oven and top with your favorite taco topping such as jalapenos, cilantro, sour cream, salsa, chopped tomatoes, lettuce or chopped avocados,

Black Bean and Sweet Potato Enchiladas

These enchiladas are also gluten free.

Ingredients

1 (15 ounce) can black beans, rinsed and drained
2 teaspoons minced garlic
2 Tablespoons fresh lime juice
2 cups cooked cubed sweet potatoes
1/3 cup crumbled goat cheese
1/2 cup roasted chopped green chilies
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 - 1/2 teaspoon cayenne pepper
1 diced fresh jalapeno
1 Fresco pepper, diced
1/8 cup chopped fresh cilantro leaves
Salt and Pepper to taste
1 16-ounce jar salsa verde
10 - 12 corn tortillas
1 cup shredded Mexican cheese mix or Monterey Jack cheese
Sliced avocado for garnish (optional)

Instructions

Preheat oven to 350 degrees.
Lightly cover bottom of baking dish with salsa verde. Mix together black beans, minced garlic, fresh lime juice, sweet potatoes, goat cheese, green chilies, cumin, chili powder, cayenne pepper, diced jalapeno and fresco pepper and cilantro leaves. Add salt and pepper to taste.
Warm tortillas in skillet or microwave to prevent breaking while filling.
Divide filling among tortillas, wrap and place in baking dish.
Top with remaining salsa verde and shredded cheese.
Bake for 20 - 25 minutes until bubbly.
Top with sliced avocado.

Homemade Baked Tortilla Chips

Chips are healthier when they are homemade!

Ingredients

Good quality corn tortillas
Canola oil
Coarse salt

Instructions

Preheat oven to 350 degrees. Place baking sheet in oven to preheat it as well.
Put canola oil in small bowl. Using a pastry brush, remove a tortilla from the package and brush with oil. Place a second tortilla on top of the oiled one, and brush it with oil. Continue until all tortillas are coated and stacked.
Using a sharp knife cut the tortillas into 6ths or 8ths, depending on the size of the chip that you want to make.
Spread tortillas out onto preheated baking sheet in a single layer. Sprinkle with salt. Bake in oven for 8-12 minutes, rotating baking sheet after 4 -6 minutes.
Allow to cool.  Store in air tight container.

Turkey Black Bean Taco Salad

Perfect dinner for a hot summer night!

Ingredients

FOR THE SALAD
1 Tablespoon olive oil
1 cup diced onion
3 cloves minced garlic
1 jalapeno, seeded and chopped (omit if you do not want a spicy kick)
1 pound ground turkey
Salt and Pepper
1 cup chicken broth
1/4 cup tomato paste
1 Tablespoon chili powder
1 Tablespoon ancho chili powder
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon sweet paprika
1 can (14.5 ounces) black beans, drained and rinsed
1 medium head of romaine lettuce chopped
Tortilla chips, lightly crushed, or tortilla strips for salads
1 cup shredded Mexican cheese blend
2 roma tomatoes, chopped
1 avocado, diced
1/3 cup diced red onion

FOR THE  SALSA CREMA DRESSING

1/2 cup sour cream
6 Tablespoon salsa
2 teaspoons fresh lime juice

Instructions

Heat olive oil in large skillet over medium-high heat. Add onion and saute until softened. Add garlic, turkey and jalapeno. Season with salt and pepper. Cook, breaking up turkey as it cooks, until turkey is thoroughly cooked. Add chicken broth, tomato paste and spices. Bring to a boil, stirring occasionally. Stir in black beans and reduce heat to low. Allow to simmer, uncovered, stirring occasionally, for about 5 minutes. Cover and keep warm until ready to serve.

For dressing, combine all ingredients in bowl.

To serve, on individual dinner plates, layer lettuce, turkey mixture, cheese, tomatoes, avocado, red onion and top with crushed tortilla chips,  Spoon dressing over top. Serve immediately.

Recipe Source: Adapted from Cooking Classy

Grilled Fish Taco Salad

Great meal for a hot summer night!

Ingredients for 4 servings

1 large avocado
1 cup plain yogurt
2 medium cloves garlic, minced
2 Tablespoons lime juice
1 Tablespoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
Red pepper flakes to taste
4  6-ounce halibut or cod fillets
1 medium lime
1 teaspoon ground cumin
8 cups chopped romaine lettuce
1 15-ounce can black beans, rinsed and drained
1 1/2 cups shredded Colby-Jack cheese
1 cup diced tomatoes
1 1/2 cups crispy tortilla strips (can purchase these ready-made by croutons in the grocery store)
Aluminum foil

Instructions

Make dressing by combining avocado, yogurt, garlic, lime juice, honey, salt and pepper in blender. Blend until creamy. Add red pepper flakes to taste. Refrigerate until ready to use.

Preheat grill for 10 minutes on medium heat. Tear two large sheets of aluminum foil. Place two filets on each piece. Sprinkle with lime juice and cumin and a pinch of salt and pepper. Fold and crimp the edges to form a sealed foil packet.

Place the foil packets on the grill, close the lid and grill for 8 - 10 minutes or until the fish flakes easily. Remove the packets from the grill and unwrap. Allow to cool slightly.

Arrange the lettuce, beans, cheese and tomatoes on individual serving plates. Arrange grilled fish on top of the salads. Drizzle with avocado dressing and top with tortilla strips.

Bacon Goat Cheese Jalapeno Poppers

To. Die. For.

Ingredients

2 ounces goat cheese
2 ounces low-fat cream cheese, softened
1 Tablespoon finely chopped red onion
3/8 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
8 medium or 4 large jalapeno peppers, halved lengthwise and seeds removed
3 pieces of bacon, cooked and crumbled
2 Tablespoons habanero jam (see my recipe for habanero jam on this blog)
1 teaspoon water

Instructions

Preheat oven broiler.
Combine first 6 ingredients in small bowl. Stir to combine well.
Arrange jalapeno halves in 9x13 inch pan. Divide the filling among the peppers.
Broil for 7 minutes or until peppers are tender and beginning to brown.
Remove from oven and sprinkle with bacon.
Combine habanero jam and water in small microwave-safe bowl. Microwave for 20 seconds.
Drizzle evenly over peppers.

This recipe comes from Cooking Light,  May 2016

Refried Bean Bake

An excellent side dish for tacos or enchiladas.

Ingredients

1 can refried beans
1 cup finely chopped onion
1 cup chopped green pepper
4 eggs
1 1/2 cups shredded cheddar cheese
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 cup salsa, optional, as topping

Instructions

Mix beans, onions, green pepper, eggs and 3/4 cup of cheese. Stir to combine. Add chili powder and garlic powder. Mix well with a spoon.
Pour into ungreased 9x9x2-inch baking pan. Sprinkle top with remaining cheese.
Cook, uncovered, in 350 degree oven until hot and firm, about 30 - 35 minutes.
Warm salsa and serve with bean bake.