(bright music) - [Announcer] This is a production of PBS Charlotte.

(screen whooshing) - On today's episode of "Dapper Dad's Kitchen," we are going to be using the good old-fashioned casserole dish.

We're going to make a wonderful casserole, kind of with a little Southwest flavor, and I've got a wonderful cook in the kitchen with me today, my mother-in-law, Pat.

- And I'm going to make sure he does everything correctly.

That's why I'm standing here.

(upbeat music) - So growing up, military brat, kid of the '80s, we had a lot of casseroles.

Did you make a lot of casseroles?

- A lot.

My mom was a casserole.

- And what about you?

What are some of your favorite casseroles?

- Well, she used to make this macaroni, tomato soup, cheese, and hamburger.

It was - - Casserole.

- Casserole.

- That's awesome.

- Casserole.

- I think that's one of the things that made the casserole so famous.

In the '50s and the '60s in America was there were recipes in the back of every magazine of some sort of different casserole you could make.

And it was easy.

- [Pat] Easy.

- Especially for working parents, two kids, something you could put together that was healthy, put it in the oven and it'd be done relatively quick.

So what we've got here today, we're gonna do what I call a Southwest stack.

You like Mexican, little Tex-Mex?

- [Pat] Yeah, well, I love Mexican.

- [Tim] Southwest?

All right.

So what we're gonna do, we're gonna recreate chicken enchiladas, but we're gonna make them, instead of rolling them, we're gonna make a stack.

We're gonna put them in a casserole dish.

- [Pat] Okay.

- And we're gonna do that.

We've got a lot of flavors to work with.

We've got some of the famous green chilies from Hatch, New Mexico, the hatch green chilies.

Lots of flavor to add to it.

And then we're also gonna dress it up with a nice side of some pinto beans.

Now, pinto beans come in a can, but we are gonna dress them up.

We're gonna add a lot of flavor, and actually give them a little bit of smokiness just right here on the burner, okay?

So we've got some Monterey Jack cheese.

If you could, I've got the grater here.

What we'll do is we'll use the large side.

Watch your fingers.

And if you can grate the cheese, because we're gonna use all of that.

- Okay.

- I'm gonna go ahead and heat up the burner here.

Get a little bit of olive oil.

Go ahead and get that started.

So while you're grating that, I'm gonna go ahead, I've kind of cleaned up these chicken thighs a little bit and trimmed them just a little bit to make it easier.

We want to leave a little bit of fat on there because that's going to add some flavor.

I think we're going to stick with tradition.

We're going to get rid of the stainless steel and let's go with good old fashioned cast iron.

- Okay, that sounds wonderful.

- Let's do that.

We're going to put this over here.

- Yeah, that sounds great.

- I'm going to go down here and dig up grandma's good old fashioned cast iron.

Get that on there.

Get that turned back on.

Add a little bit of olive oil to it.

- And I'm grating the cheese here.

- You're grating cheese.

And you're doing a wonderful job of grating cheese.

- Why, thank you.

Thank you very much.

- I've got my mother-in-law here with me, and if there's anybody that is difficult to impress with your cooking, it's not your girlfriend, it's not your wife.

It's definitely going to be your mother-in-law, right?

So what did you think when you met me, and you were like, "Man, this kid can actually cook.

He knows what he's talking about."

- I know.

It was amazing.

I couldn't believe it.

A man that can really cook like Tim cooks!

- Cook well.

- It's crazy!

- Yeah, I mean, I try different things.

I mean, she's had me cook for the neighborhood when I've gone back to visit her in PA.

- Absolutely, yes.

At our campground.

At our campground.

- She had scheduled them.

Yes, she scheduled the whole neighborhood to be there.

And all her good friends from work and everything.

- And we had wings and chicken breasts and - - Yeah, I did did a little bit of barbecue.

We had some wings.

- Oh, it's amazing.

Amazing.

- Some pulled pork and some ribs.

- Amazing, yes.

- Mac and cheese.

- Yep, mac and cheese.

- It was a good summer at the campground and everything.

It was.

- All right.

This is heating up nice and quickly.

I'm going to go ahead and start putting these in there.

I love this induction burner 'cause it gets warm so quickly.

(pan sizzling) - I'm watching my fingers as I go here.

- Yeah, be careful with your fingers.

(pan sizzling) I'm going to add a little bit of water.

Just enough to cover them.

- He just uses so many different methods to his cooking.

It's amazing.

Truly amazing.

- And then to that, we're going to go ahead and season water with some paprika.

Little cumin.

- [Pat] Little salt.

- Of course, a little salt.

Of course, salt.

- Everything goes better with salt.

- Yeah.

And some... So now you talked about a casserole that you remember.

What's a great casserole that you made for your daughters growing up?

What was your go-to?

I know you told us about your mom's.

- Well, that, that was one of them for my kids.

And of course the green bean casserole was always a real hit.

- [Tim] Thinking about green casserole.

- A zucchini casserole.

That's a really awesome with - - Now which one does your husband like the best?

- The - - I mean, I know you like to make - - The zucchini.

- [Tim] Okay!

- It has hot sausage in it and it's very good.

Very, very good.

- So one of the really cool things I always talk about learning from others in the kitchen and learning from recipes.

And when you share a recipe with somebody, you're not just sharing a recipe, you're sharing a little bit of their background and everything.

So it's kind of crazy when you get a kid from the south and he meets a girl from central Pennsylvania.

- Yep.

- And you learn different recipes and different types of different, like you said, different techniques of cooking.

- Right.

And I have shared recipes with you.

- [Tim] Yes!

- Like my filling, my stuffing balls, and - - Yes, I'm not going to lie.

That's my favorite.

You have a lot of favorites that you've made for me in the past, but that's one I've stolen from her.

- Yes.

- Is, I love it.

At Thanksgiving, she would make what she calls filling balls, stuffing.

But instead of putting the stuffing in a pan or putting stuffing in turkey, she would make balls.

Like good old baseball-sized balls of stuffing.

She only gets their breadcrumbs from one specific store.

- And that's back home.

- Back home.

- That's from my hometown.

- From your hometown.

- Yeah.

- You've actually made one of your daughters bring it back when she was coming from a work trip for this past Thanksgiving.

- Yep.

- But she makes this wonderful stuffing, forms it into balls, puts it in the oven, bakes it off.

So you've got this nice crispy edge on the outside.

- [Pat] Yeah.

- And then just the warm stuffing, just the goodness of Thanksgiving and holidays on the inside.

It's really great.

- When I - - And that's the one I've stolen from you.

- When my mom used to make the stuffing balls for Thanksgiving, she would make the stuffing ball, and I would eat it raw.

I mean, it was just so good.

So good.

- Have you stolen any of my recipes?

Awkward silence.

Okay, that's great.

- I don't know.

- I thought you liked my cooking.

- I probably have.

I don't - - I'm just messing with you.

- Yeah.

Hot sauce, hot sauce.

He really is the hot sauce person here.

- Well, I make hot sauce with the little guy.

- Yeah, yeah.

Good hot sauce too, if I must say.

(Tim laughing) - We'll have to send you another batch when we're done with the peppers and everything this season.

So we're coming along nicely here, and we just want to go ahead and get that.

While that is going, I'm going to go ahead and get our casserole dish ready.

- Okay.

- Move this over here.

And then basically we're going to grease it a little bit.

So I'm just going to use some good old-fashioned Crisco again.

- Do you want me to try to grate these little pieces?

- If you can, but watch your fingers.

You don't have to worry about it.

We've got plenty of cheese there.

- Yeah.

- So it's going to be really good.

And the great thing about this is since the chicken is cooked, once we get everything stacked and put it in the oven, it's basically just going to, we're just waiting on it to get like a mac and cheese.

All nice and cheesy and gooey.

- See, that sounds good already to me.

With the seasonings that he uses, it's amazing.

- Well, you've got to season everything and there's different seasonings for all different kinds of cooking.

And it's just about learning what you like, and what seasonings go great with the cuisine from that region of the country, or even the world.

- [Pat] Right.

- Right here, we've got just a really good blend of paprika, cumin.

It's going to give us that Southwest flavor and flair.

- You should really give me a lesson on seasoning because I'm not good at seasoning at all.

- What kind of seasoning do you like?

Well, you don't like it too spicy.

- No, I like spice, but not too spicy, but - - Do I need to come over - Yes!

- And reorganize your spice rack, and get you some spice?

- Absolutely!

- It's done, it's done.

Don't worry about it.

- Absolutely, yes.

Okay, I think this is good.

- All right, that looks great.

Nice.

- Get it outta here.

- Oh, you got it all stuck in there.

Well, let me help you.

We like to use the fresh cheese.

It's going to melt a lot more evenly.

I think it tastes better than your bag shredded cheese.

The thing about bag shredded cheese that I don't like when I'm looking to get something super melty, is they coat it with almost like a flour so it doesn't stick together in the bag.

'Cause like if you look here, it's starting to clump and stick together.

Nobody's going to buy that out of a bag.

So when you do it like this, that's just one less thing that's in your food that really doesn't need to be in there.

- Yes, this, to me, is much creamier.

- Yes, it's going to make everything much creamier.

- Yeah.

- So we're going to, we're almost done with this here.

- [Pat] Do you want me to start the onion?

- You want to go ahead and start the onion.

And then this is a knife.

It's very sharp.

Remember, I always tell you, let the knife do the work.

Don't saw through it.

- [Pat] I always cut the ends off first.

- [Tim] Yeah, that's - - [Pat] Is that good?

- You cut it how you normally cut it.

There you go.

So one of the cool things also is getting to cook with my mother-in-law.

It reminds me of cooking with my mother, back in the day.

It's like I got another mom.

So learned things in the kitchen, and I impart things on her as well.

And we, yeah, we get along in the kitchen.

I think it was like - - I love to watch.

I love to watch.

- You do.

She sits right on the other side of this when I'm cooking and sits there, and asks a million questions.

- I do.

- Which I welcome, 'cause I love sharing things and all that.

So I was trying to think of funny stories.

- Okay.

- About you.

- You got one?

- I've got one.

It's about you and me.

And while it's not really, I don't know if it's that funny, but I was wondering what was going through your mind when you first kind of met me, and you were like, "Hey, Tim, what do you want for your birthday?"

And I says, "Um, I saw this waffle maker on sale."

And were you like, "Kid wants a waffle maker?

Like, for his birthday?"

What was the first thing?

Other than like, "He's probably gonna do something really awesome with it," but- - Yeah.

Yes.

But he got the waffle maker for Christmas.

Or his birthday or whichever it was, but yep.

- Now, I love cooking with this induction burner, to talk a little more about cooking and cooking utensils.

It's kind of like a hot plate, but it works with magnets and you can only use it with a pan that is ferrous, or made from iron.

So of course, cast iron is going to work the best.

Stainless steel will work too, but I find that the heavier, the more iron in it, the better it works and the quicker it works.

Because if you saw, this got hot very quickly.

And one of the things about this that makes it rather safe is when you take this off, it's heating the pan, not the element.

There's no element.

So it looks like we've got a great amount of onions there.

So why don't we go ahead and put those in there, and then we'll just set that cutting board aside and everything.

So this is about done.

We are going to go ahead and pull this chicken.

- Okay.

- And we're going to let it cool off a little bit.

And then we're just going to get in there and pull it.

And see how seasoned it's coming out?

- [Pat] Yes.

- And just from being in the water.

- [Pat] Looks great.

- [Tim] Poaching it in the water.

- [Pat] Yeah.

- And the cool thing about this is I don't want it overdone because we're going to put it in the oven again.

It's a casserole, so we want it to be pretty good.

I'm going to go ahead and turn that off.

And see, as soon as I turn it off, it starts automatically cooling down.

There's no residual heat coming from the burner.

That's why I love these things.

Let's go ahead and get this pulled.

Let's let this cool off for a little bit.

- Okay.

- Move this right here.

And that's why I got a couple of forks.

So do you want to do that for me and just kind of work with it and pull it apart like that?

- [Pat] Sure.

- While I get the beans started.

Boy, that smells delicious.

Go ahead and do that.

I'll get the knife out of the way there.

- So when Tim did come home to Bloomsburg, and everybody was like, "Is he going to cook for us when he comes home?"

And I'm like, "I can ask.

I don't know if he will or not."

But sure enough, he did.

And he did a great job.

Unfortunately, I don't live in Bloomsburg anymore, so those people are out of luck.

- I know.

She moved down.

She loves my cooking so much.

She relocated from Pennsylvania here to South Carolina so she can get my cooking more frequently.

- [Pat] Yeah.

- So, no, I know we've been doing a lot of talking about casseroles, but outside of casseroles, you are a really great cook.

What are some of the other things?

- Thank you, thank you.

- What are some of the other things that you like to cook?

- I used to make, well, I still make poor man's lobster.

I don't know if you've ever heard of poor man's lobster?

- Never heard of it, but tell us about it.

- So we bought the frozen haddock at home, and we would, I would boil water and then put a little vinegar in with some red peppers, chips.

- Okay.

- And after that point, - You know about seasonings.

Talk about you don't know about seasonings.

- Not like those kind of seasonings.

(Tim laughing) But, and then you just put your fish in, melt some butter, tastes just like lobster.

I'll make it for you sometime.

- Please, please do.

All right.

As the oil's heating up, I'm going to go ahead and add the onions you cut.

- Do you need me to do this faster?

- You know what?

There actually is a way you could do this faster.

- [Pat] Okay.

- This is a trick I learned while on the Great American Recipe from my fellow Charlotte home chef, Ingrid.

She said she used to do this with her kids when she pulled chicken, and she would just get the beaters out, and she would put them in there and very slowly, use that.

- Oh my gosh, that's a whole lot easier.

That's awesome.

- She pulled the chicken apart.

You gotta push down on it a little bit.

It works.

It's only weird if it doesn't work, right?

- [Pat] Yeah!

- Oops.

Why don't you grab one of those wooden spoons and stir that around a little bit, and I'll get this going.

But yeah, it's like, I'm going to turn the speed up a little bit.

Hopefully we don't start flinging chicken everywhere.

- [Pat] I love the smell of onions.

- [Tim] Onions are good for you.

- [Pat] They are.

- And that's good.

See, that's going to help out those beans, and just take them that out of the canned flavor and make it a lot more - - So you're going to mix them in with beans.

- Yep.

- [Pat] And then the spices along with them.

- All right.

We've got a couple big pieces.

We'll just go ahead and pull those.

But other than that, I think we're pretty good.

We don't want it super shredded.

We just want it pulled.

- [Pat] Okay.

- [Tim] So yeah, we're looking pretty good there.

- How do you like the onions?

- We're going to get those a little bit more.

- Okay.

- Now what we're going to do to that is I'm going to go ahead and add some, I'm going to reach over here.

- Do you want to switch?

- Nope.

Yeah, I'll switch with you.

- Okay.

- So we'll go ahead and do this.

And then I'm going to add some garlic.

- [Pat] Ooh, garlic.

Garlic makes everything better.

- I though it was cheese and bacon.

- Well, cheese and bacon, it all makes everything better.

- So now you're cooking.

Did you learn cooking from Gram, from your mom, or just from recipes from - - I learned baking from - - Watching Julia Child, or what?

How did you learn how to cook?

- I learned baking from my mom's mom.

- [Tim] Okay.

- She was, oh my goodness.

She could bake anything.

And I learned the cooking part from my dad's mom, because she always did the Christmas dinners and all of that.

So she's probably the one that started the filling stuff.

- [Tim] Okay.

- Yeah.

- So I've added a little bit of salt, and we're going to go ahead, I'm not gonna use all of this, so I'm just going to put a couple pinches of the paprika and the cumin.

Same thing that we've got in the, actually, I take it back.

This isn't paprika.

Paprika's in there.

This is chili powder.

- [Pat] Oh, okay.

- Just a little bit of chili powder.

And some more of the cumin in there.

Get that going.

Stir that around.

Get all that off the bottom.

I'm going to turn this down low, because we don't need this too really high.

But you smell that?

Smell that smokiness that's coming off of there already?

- I do.

Smells delicious.

- All right.

Now I'm going to go ahead and add the beans.

(pan sizzling) We're not going to add all of them.

We don't want to crowd the pan.

- Does that go in the casserole too?

- No, this is our side.

- Oh, okay.

- This is going to be a side that we do here.

Our casserole shouldn't take long.

We'll go ahead and get this squared away.

- [Pat] Okay.

- And then we're going to start building our casserole here now that everything else is done.

Now I'm going to turn these down, and I'm actually going to set it behind us.

The cast iron will keep it kind of warm, but tell me what do you think?

- [Pat] Mmm, smells delicious.

- Maybe a little more pepper.

Okay, and you know what?

Maybe a little more chili powder.

You'll be all right with this?

- Yeah.

- It won't be too bad.

It won't be, I promise you.

- I'm fine with chili powder.

Oh, I make a good chili also.

- [Tim] You do.

You do make a wonderful chili.

- [Pat] Yeah, I do make a good chili.

- I love how you still uphold some of those traditions.

Like you were talking about the baking and you get all the grandkids together.

It's a must.

Every year around Christmas, all the grandkids got to meet up, all four of them, at your house, and they got to do some baking.

- Yeah.

- And then baking the cookies.

I know the girls love it.

- [Pat] They do.

They love it.

- The guys, they're, the boys, their attention span's kind of short.

- Yeah.

- They start chasing each other around the kitchen, but they love eating those cookies.

- Last year, I made, at Christmas time, I made big sugar cookies, probably like this.

And then we decorated them with little figurines and everything.

And then just the big plastic dome over top of them and, - Cool!

- That's it.

- It's almost like a, it's like a new age gingerbread house kind of thing.

- Yes, yeah, yeah.

- That's really cool.

- And we did those too, gingerbread houses.

- [Tim] Oh yeah.

The kids love that.

- Yes.

- Okay.

So this is where the fun part comes in.

We are going to go ahead and start off here.

Some of the other things that we've got left.

This is just for garnish.

We'll just use that later.

I'm going to have you take this.

This is a green enchilada sauce.

- Okay.

- We're going to go ahead, and we're going to put a thin layer on the bottom there.

I'm going to get our tortillas.

Yeah, just spread it around.

Pour it in there.

Don't be scared, I've got more.

Now we've already greased this, so we're just gonna swish this around, get a little bit of sauce everywhere.

Okay, now I'm going to take these, and we're just going to layer them in the bottom here.

Gonna layer them.

Maybe we'll see if we can break these so we can fit them in here.

Oopsies.

That works good.

And you'll always put another one there.

It doesn't matter.

Now, we're going to go ahead and put the green chilies in with the chicken.

The actual hatch green chilies.

I got mild ones.

I know you do like a little bit of spice, but not too spicy.

- Yeah, that's fine.

- So I went and got the mild ones.

All right, there we go.

Sorry about that, but hey, that happens.

Okay, yeah, just spread it out.

I'll spread it out a little bit.

Just spread them out kind of good.

Make a nice layer.

Oh, that's it.

Yeah, that's good right there.

That's good right there.

A little bit more, okay.

Now what we'll do is we'll get some of the cheese.

- [Pat] Okay.

- And I'll just use my hands on here.

We're going to sprinkle this cheese all over.

- [Pat] Can I help?

- Sure!

I'm actually going to have you lay the next layer.

- Okay.

- So that, good job.

Good job there.

- [Pat] More cheese.

- Yeah, we got plenty of it, so then I'm going to go ahead and put some more of this in between.

You know what I'm going to do?

I'm going to add a little more pepper in there.

And then just put a little more salt in there like that, just a touch of it.

- I think what I love about Tim's cooking is he just knows what to add and when to add it.

- Well, I've also added too much and too little.

So you just kind of always learn by mistakes.

Now, here's what I want you to do.

I want you to do the same thing.

Just go ahead and layer them on there, just kind of press them down.

You don't have to like smush them down, but just press it down a little bit like that.

Yep, tortilla there, tortilla there.

- [Pat] What kind of tortillas are these?

- These are corn tortillas.

- Okay.

- So typically I do prefer a flour tortilla over a corn tortilla, but this is what this recipe calls for.

And I think it works better with the casserole.

It just kind of adds a little bit more of that corn flavor.

And it just really shines through as opposed to the flour.

I think a flour tortilla may just completely soak up everything just a little too much.

Yeah, put that one there on the end.

We're good.

- But it has no corn in it.

- Yes.

- This casserole has - - Yeah, well yeah, other than the corn tortilla.

- Okay, yeah.

- All right, so then we're just going to go ahead and put the last of this on top here.

You want a little heavy on it, but that's, I think this is going to make this delicious.

All right.

Okay, again, with the chicken, ma'am.

Now that's the last of it.

So we're just going to make sure, we're just, if you want to, dump the whole thing on there.

And then we can spread it out.

- [Pat] So did you cook with your grandmother too?

- Sometimes.

Not much.

My grandmother, she passed when I was in my teens.

- Okay.

- But she lived to be 96, was it?

- [Pat] Oh, wow.

- So I do remember a lot.

I remember her cooking a lot.

- [Pat] Yeah.

- And eating a lot, but I don't really remember actually doing much cooking with my grandmother.

- I was very young when both of my grandmothers passed, so I didn't get the long time relationship, but I learned while they were here.

- That's awesome.

That's awesome.

So what was your reaction when, I texted her actually, because I was really busy, and I was probably in a meeting or something.

I texted her and I said, "Would you like to be on the show?"

And you must have thought I was joking, because you're like, "Are you for real?

Is this for real?

Are you messing with me?"

- My response was, "I'd be honored.

I would be honored."

- All right, now we're going to put the last layer on here.

Boom boom.

We're just going to.

Oh man, look at that.

Look at that.

- [Pat] Look at that.

Perfect!

- [Tim] Right out.

And we're going to top that - - [Pat] Oh, with more cheese.

- With more cheese.

More like a cheese casserole.

- [Pat] I love it.

- Chicken and cheese casserole.

- [Pat] I love it.

- We're going to spread this out.

We're going to save the rest of that sauce in case we want to just put some on a plate.

I think that'll dress it up really nicely.

- [Pat] Okay.

- And that's one of the big pieces.

We'll leave that behind.

And all right.

Now, what we're going to do, we're just warming this up, right?

The chicken is cooked.

- [Pat] Yep.

- It just needs to warm up and everything.

- [Pat] Okay.

- We've got the cheeses on there.

I'm going to go ahead and touch it with a little bit of pepper on top.

Maybe a little bit more of the chili powder.

Are we sensing a trend here?

- We are!

- Tim likes a little spice.

- It's a trend.

- Okay.

So what we're going to do, we've got the oven to 375.

Actually to 400, so I can bring it up a little bit.

I'm going to knock it down to 375, and I'm going to go ahead and put this in the oven.

- Okay.

- It's only going to take about 20 minutes, so while it's doing its thing, we're going to go ahead and clean these up, and then we'll get the beans back over here just to bring them back up a little temp.

- [Pat] Okay.

- And we'll get some plates so we can try this out.

- Awesome.

- How do you think it's gonna taste?

What is your - - I think it's going to be wonderful.

- You think it's going to be wonderful?

- Yeah.

- [Tim] Maybe just because we made it?

Or just because you think the flavors?

- Yeah, because I helped too, you know?

- [Tim] Okay.

- That's important.

- But more importantly, what do you, the flavors, what the ingredients- - The flavors are going to be great.

- So this is something you've never had before.

- Yes.

- What are you envisioning?

- Cheese melting down over it and just the sauce.

- Just cheese, just cheese.

You can't get past the cheese.

- I can't get past the cheese.

- All right, don't worry about it, don't worry about it.

We're going to go ahead and put this in the oven, okay?

- [Pat] Okay.

- Okay, so our casserole's finishing off.

We're going to bring the beans back over here and just heat them up, kind of warm them a little bit, because it's not going to take any time with this induction burner.

We're just going to go ahead and bring those guys back.

They've had a moment to sit, so I'm sure they've soaked in all the spices and everything.

- Yeah, the spices.

I just have a crazy question.

- Go, shoot.

- Like with this little bit of broth, could you put that in a little bit of it in with the beans, or not?

- You could!

You could if you wanted to, and kind of make it a more make it a more soupier if you wanted to.

- [Pat] Yeah.

- It's got a little bit of the flavor from the chicken and the same similar spices.

So yes, we could definitely do that.

- I think they look good the way they are.

- All right.

Well, I appreciate you.

Let's go ahead and get this out.

All right.

- [Pat] Oh my goodness.

Looks delicious, Tim!

- [Tim] Nice and cheesy.

- [Pat] It is cheesy.

- Crispy.

So okay, let's just go ahead and get you - - Yeah, let's just go - - I'm gonna go straight from the middle.

- [Pat] Okay.

- [Tim] We're gonna go this way.

- My friends are gonna be so jealous.

- I love you, Pat.

- I know.

I love you too, Tim.

- All right.

Let's see if we got a big.

One for you.

- Okay.

- If I can use that.

One for me, casserole.

No, we're not done yet, we're not done yet.

Let's get you some of these beans on there.

All right.

So here we've got an easy after work, afternoon dinner that you can throw together.

It's gonna be lots of flavor.

I'm gonna go ahead and say pretty healthy too.

- Yeah!

- You know, but let's give it a try.

- Okay.

Bon appetit.

- Bon appetit.

That's hot now.

- Okay.

Hot now.

- We'll try the beans.

So yeah, nice texture of the beans.

Just taste a little better than just beans out of the can.

We've got a little bit of like smokiness to it from the paprika, the cumin.

Gives a little bit of spice to it.

- It's a 10.

It's a 10.

Definitely a 10.

- And then for the casserole, we've got the layers.

Lots of texture, a lot of flavor there.

Yeah, I mean, wow, look at the cheesiness, it's just... - [Pat] Look at that.

- Yeah.

Delicious.

So it's like a enchilada with a green chile sauce, except instead of rolling them up, we stacked it.

- And it's easy.

I love easy casseroles.

- Well, I'm glad that you liked it.

- Yeah, very good.

- So I have to say, I've loved having you on the show.

- I love being here.

I loved it, I loved it!

Maybe I'll get invited back again.

I don't know.

- You never know.

You never know.

I always could use somebody to help me with the dishes.

- Oh!

- So, so, okay.

No, I wouldn't - - I can do that.

- I wouldn't do that to you.

- Yeah.

- Well, I'm glad you've enjoyed it.

I've enjoyed having you here.

- [Pat] I know, me too!

- I mean, it's been, it's wonderful.

I hope you had fun.

- I did, I did.

I was looking forward to it.

- And you can come back anytime you like.

- Thank you.

- And help me with the dishes.

- Yeah, when I get back from vacation, I'll be over for dinner at some point.

I don't know when, but - - Okay.

Well, you'll be over for dinner.

- We'll set that up.

We'll set that up.

- Okay, great.

Well, I hope you've enjoyed this recipe, learning some different things.

A little Southwest stack, taking a meal, making it an easy during the week night meal for when everybody's coming home from practice, or coming home from work a little late.

As you saw, it takes, once you get it put together, takes about 20 minutes in the oven.

Nice, creamy, cheesy, pretty healthy too.

Check us out on our next episode where I'm going to have another guest with us.

We're going to be cooking up another wonderful recipe.

I'll see you then.

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