Tuesday, January 28, 2014

Mexican Lasagna

The World According to Bella
Surviving the Polar Vortex at the Lake
Check out my latest blog for WWN

Today I wasted no time doing 'my business' outside at -30!! But then I went right back to bed. I was slightly encouraged by a warm-up two hours later when it read...
With not much to do in the house that's fun I find I need more belly rubs.
Mrs. S keeps busy cooking something. The food drops from her Mexican Lasagna were really good, especially the sausage bits.
Love, Bella
Mexican Lasagna
Cook’s notes:
The following recipe was prepared in a 9 x 9 baking dish and serves 6-8. For a 13 x 9 pan double the ingredients below and divide into thirds and create three corn tortilla layers. Pair the main dish with cornbread, fruit salad and Mexican beer. This dish would be great for a Super Bowl gathering.
  • 1-lb. ground beef or Chorizo sausage
  • ½-3/4 cup onions diced
  • ½ green pepper, seeded, diced
  • ½ red pepper seeded, diced
  • 2 cloves of garlic minced
  • optional chiles
  • 1 tsp. chili powder
  • 1 tsp. dried oregano
  • ¼ tsp. cumin
  • 1-16 oz. jar of salsa
  • 1/3 of the can refried beans
  • 8 oz. of enchilada sauce
  • ½ can of corn (11 oz.) drained and rinsed (could use Mexican style corn)
  • ½ can of black beans (15 oz.) or dark red kidney beans, drained and rinsed
  • 3-4 cups (small package) of Mexican cheese (package found in dairy section)
  • 1 package of yellow corn tortillas (6 inch size) you will need 10 for a 9 inch baking dish  
  • optional toppings: chopped tomatoes, lettuce, sliced black olives, guacamole
  • Brown ground beef or sausage with onions, red/green peppers and minced garlic
  • Drain and add mixture back to fry pan
  • Add in spices, salsa, enchilada sauce, refried beans, corn, beans
  • Cook on low heat for 10 minutes uncovered
  • Grease 9 x 9 baking pan and place 4 tortillas in bottom of pan overlapping-to fill in spaces. Tear another tortilla into fourths to fill in corners and sides
  • Place half of the meat mixture on top of tortillas and ½ of the cheese
  • Repeat with another layer ending with cheeses, black olives can be added at this time
  • Cover with foil and bake at 350 for 25 minutes-remove foil and cook 10 minutes longer
  • Let set 15 minutes before cutting
  • Serve on the side chopped tomatoes/lettuce/sour cream/guacamole


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