Monday, March 4, 2013

Recipe: Mexican Lasagna

I'm in a dinner rut. I love cooking from scratch, but I don't have a lot of time or money, so I usually end up making the same things over and over again. I used to turn to Pinterest in times as these, but I've struck out far more times than I've scored, so I've become leery.

But instead of taking someone's word on a recipe for "The Best Mexican Lasagna EVER!!!!" I checked out several, and then came up with something on my own.

Before I go any further, let me assure you that the irony is not lost on me. Here I am bemoaning the poor quality of recipes found on Pinterest while writing up a recipe so that I can share it on Pinterest. I get it. It's either hypocritical, egotistical, or both. Be that as it may, I came up with something we loved, and this is my blog and I'll write what I want. So there.

OK, without further ado:

Another Mormon Mommy's Mexican Lasagna

1 lb. ground beef or ground turkey
1 package taco seasoning (or about 2 Tbs homemade seasoning)
1 can or small jar of red enchilada sauce (or about 1.5-2 cups homemade red sauce)
4 oz. diced green chiles
1 cup salsa
8 oz. diced olives
2 small Roma tomatoes, chopped
About 10 corn tortillas (one small package)
1/2 cup shredded cheese
1/2 cup fresh cilantro
Taco fixings (shredded lettuce, tomatoes, avocado, olives, sour cream, etc.)

Brown the meat; cook with taco seasoning. Drain the grease. Return to the stove on low heat and add green chiles and half of the salsa, olives, and enchilada sauce. Simmer until heated through.

Line the bottom of a greased casserole or baking dish with one layer of corn tortillas. Pour half the meat mixture on top and spread evenly. Top with a layer of cheese. Repeat with another layer of tortillas, meat, and cheese.

Top with one last layer of tortillas, then pour the rest of the enchilada sauce over the entire thing. Top with cheese, then bake in a 350-degree oven for about 20 minutes or until heated through. Remove from oven and garnish with olives and fresh cilantro for added flavor and texture.

Slice and serve with taco fixings to your liking.


No comments:

Post a Comment