Baked Mexican Trio


BM # 32  Week 1  
Theme : Baking
Cooking with alphabets: "B"

During winters I normally make lot of baked dishes. My hubby is not allowed too many tomatoes so I try to make them in white sauce. The kids like red sauce and I get into a fix.. The solution is simple I make two sauces and give them their choices.Mexican Trio is a dish where I use both the sauces plus it is a healthier version, due to the beans and the vibrant green spinach.This is one dish where everyone is happy to adjust , besides liking and enjoying the dish.

I normally serve it with toasted multi grain bread , which is sprinkled with oregano and chilly flakes.



Layer 1

1 can baked beans

1 onion, finely chopped

3-4 cloves garlic, finely chopped
1 tsp chilly sauce
1 tsp hot and sweet sauce
1/2 capsicum, finely chopped ( optional )
Heat oil.
Add garlic, sauté.
Add onion and capsicum and sauté till pink.
Add baked beans , and sauces.
Mix well and keep aside.

Layer 2
500 gms spinach
3-4 cloves garlic , finely chopped
1 onion, finely chopped
1 green chilly, finely chopped
1 tsp flour
1 tsp grated cheese
Heat oil.
Add garlic and sauté till pink.
Add onions and green chilly and sauté till pink.
Add the washed and finely chopped spinach.
Cook till wilted.
Add a tsp of flour and salt and mix well.
The flour will absorb all the moisture and the spinach well kind of blend.
Add some grated cheese or milk.

Layer 3
1 /2 cup boiled spaghetti
2 cups white sauce
Salt and pepper to taste
Mix the spaghetti with white sauce adding salt and pepper to taste.

Garnish
Cheese
Oregano chilly flakes

Assembling the dish
Apply butter to a baking ware dish.
Spread a layer of baked beans mix.
Next spread a layer of spinach .
The white sauce spaghetti layer comes next.
Top with grated cheese .
Bake at 160 deg for 30 minutes.
Sprinkle herbs.
Serve with toasted herbed bread










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