There's an obvious shift this week to how and what I'm making for our dinner. Over the past couple of months, every meal consisted largely of produce from the vegetable garden. With this Mexican Tortilla Casserole, the only home-grown ingredient was the lone cherry tomato on the top. My garden still boasts kale, some beans, and an occasional cucumber... and, don't let me forget red cabbage! My husband also planted watermelon radishes and a second crop of lettuces; but for the most part, it's coming to an end.
As much as I miss my garden vegetables when I no longer have them, I am always ready for cool weather meals that simmer on my stove throughout the day. Desserts that consist of stone fruit and berries (most likely tarts and galettes) are replaced by apples, pears, and a good amount of chocolate... I love fall!
This Mexican Tortilla Casserole is simple and quick to assemble. And, feel free to swap out ingredients to your liking.