Thursday, February 25, 2016

Mexican Fiesta Thursday

Add some pizazz to your evening meal with Mexican Lasagna and Mexican Chocolate Ice Cream Pie. 
Mexican Lasagna
Cook’s notes: The following recipe was prepared in a 9 x 11 baking dish and serves 6. Pair the main dish with cornbread and a fruit salad .

  • 1-lb. ground beef or Chorizo sausage
  • ½-3/4 cup onions diced
  • ½ green pepper diced
  • ½ red pepper diced
  • 2 cloves of garlic minced
  • optional chiles
  • 1 tsp. chili powder
  • 1 tsp. dried oregano
  • ¼ tsp. cumin
  • 1-16 oz. jar of chunky salsa
  • 1/3 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 11 baking pan and place 4 tortillas in bottom of pan overlapping-to fill in spaces. Tear another tortilla into 4ths 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 with chopped tomatoes/lettuce/sour cream/guacamole/salsa
Mexican Chocolate Ice-Cream Pie
Cook's notes: This pie is decadent but well worth the splurge for a festive occasion. It will last in your freezer for up to a month but its unlikely that will happen.
The recipe was adapted from Southern Living August 2012
I used Haagen-Dazs coffee and chocolate ice-cream (each container is 14 oz.)

  • 3-1/2 cups of finely ground graham crackers 
  • 1 tsp. cinnamon 
  • 5 TB. melted butter 
  • 1/2 cup mini semi-chocolate chips 
  • 1/2 cup finely chopped pecans
  • 1 cup toasted coconut
  • 1 pt. container coffee ice cream-softened 
  • 1 pt. container chocolate ice cream-softened 
  • 1 cup whipping cream 
  • 3 TB. coffee liqueur (I used Kahlua) 
  • Preheat oven 350.
  • Use a blender or food processor to finely grind the graham cracker into crumbs. Add in cinnamon and melted butter, mix well. 
  • Reserve 1 cup crumbs and press 2-1/2 cups of crumb mixture into a pie pan.
  • Bake 6-7 minutes, set aside to cool.
  • Stir together reserved 1 cup graham crumbs, mini-chocolate chips, toasted coconut  and pecans. Set aside.
  • Spread softened coffee ice-cream evenly over baked cooled crust. Sprinkle 1/2 cup crumb mixture (crumbs, chips, coconut, pecans) over the coffee ice cream layer. 
  • Freeze until firm
  • Repeat with next layer of softened chocolate ice cream and sprinkle with rest of graham cracker mixture (reserve 1 tsp.) and freeze until firm.
  • Beat whipped cream, add in Kahlua and spread over the top of each pie serving or over top of entire pie. Sprinkle with remaining crumb mixture. 
  • Serve immediately. Leftover pie should be stored in freezer and covered with foil.
If you truly love nature, you will find beauty everywhere.
Vincent van Gogh 

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