Playing Both Sides

I'll admit it. I swing both ways. There are times when I'm all about the Slow Food Movement. I'm organic, fresh, holistic. My kale gets freshly plucked and my honey is harvested by Sandinista honey bees who fought against oppressive governments in South America.

Then I hop the fence and whip up a Mexican Potato, Bean and Corn Casserole.

Yes, those are pre-packaged potatoes and canned beans. I even used frozen corn and jarred salsa. Somewhere in Northern California, a lone tear slowly rolls down Alice Waters's face.
Sorry, Ms. W. But this pre-packed casserole is forkful after forkful of processed goodness. I'd do it again, bagged potatoes and all. Got the recipe from Melissa at Suburban Bliss. It's a very flexible, easy and done in minutes. Could you use homemade salsa and fresh potatoes? Well, if you didn't get home at 6:45PM after being at an office job for 10 hours and your husband wasn't at his band gig and your kid isn't about to dissolve into a puddle from hunger and you can eat dinner at 9PM. Then yeah, sure.

Here's the recipe:

Mexican Potatoes Corn & Black Beans

1 Package Simply Potatoes diced potatoes with onion
1 14.5oz can black beans (rinsed)
10 ounces frozen corn, thawed
1/2 tsp chili powder
1-2 cups salsa of your choice
2-3 cups shredded cheddar

Mix the black beans and corn together, place in a large microwavable casserole dish mounding to the middle of the dish.
In another bowl mix together the chili powder and potatoes. Place around the edge of the dish.
Cover entire dish with salsa.
Cover dish with plastic wrap, venting the corner. Cook on high for 10-15 minutes. Turning dish once halfway through the cook time.
Remove dish from microwave and add cheese. Put back in microwave for 2-3 minutes to melt cheese.

Serve with an avocado salad and a box of tissues for Alice.