Ben Collver wrote to All <=-
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Mexican Lasagna
Categories: Beef, Casseroles, Mexican
Yield: 10 Servings
2 lb Hamburger
2 pk Taco seasoning
1/2 c Black olives; sliced
2 cn Tomato sauce
2 c Monterey jack cheese; grated
Doritos; crumbled fine
2 c Sour cream
2 c Cottage cheese
No pasta. Gotta have pasta to be lasagna.
Recipe by Sharon Barnard Dibble
She always was a day late and a dollar short.
Here's the real stuff:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Mexican Lasagna
Categories: Beef, Chilies, Herbs, Vegetables, Cheese
Yield: 8 servings
Extra virgin olive oil
1 1/4 lb Ground beef
1 ts Salt
1 tb Chilli spice mix
1 tb Ground cumin
1 tb Ground coriander seeds
1/4 ts Cayenne
14 oz Can refried pinto beans
2 md Onions; chopped
1 Red bell pepper; stemmed,
- seeded, chopped
3 cl Garlic; peeled, minced
28 oz Can fire roasted crushed or
- diced tomatoes
7 oz Can diced green chilies
1/2 ts Dried oregano
12 (6") yellow corn tortillas
2 c Coarse grated Monterey Jack
- cheese
2 c Coarse grated Cheddar
- cheese
MMMMM--------------------------TO SERVE-------------------------------
Sour cream
Avocado
Cilantro
Iceberg lettuce
Heat 2 tablespoons olive oil in a large sauté pan or cast iron frying
pan on medium high heat. Add the ground meat, breaking it up as you
add it. Sprinkle with salt. Sprinkle on the chile powder, cayenne,
cumin, and coriander. Increase the heat to high. Add another 2 tb of
olive oil.
Do not stir the meat unnecessarily. Allow the meat to brown on one
side, and then stir it so the other side can be browned. As soon as
the meat is browned, remove the pan from the burner. The meat will
continue to cook in the heat of the pan.
Once you are sure that the meat is cooked through, use a slotted
spoon to remove the meat from the pan to a bowl. Set aside.
Add another tablespoon of olive oil to the empty pan used to cook the
meat and set over medium heat. Add the onions and chopped bell
peppers. Cook until onions have softened, about 5 minutes. Add the
garlic, cook for an additional 1 minute.
Add the diced tomatoes, green chiles and oregano. Bring to a simmer.
Simmer gently for 15-20 minutes while you prepare the tortillas.
While the sauce is simmering, soften the tortillas by frying them in a
little oil. In a 9" skillet, heat 1/2 c olive oil on med-high heat
until it is sizzling hot, but not smoking.
Cook the tortillas one at a time, for 5 seconds on each side, so that
they soften, but don't get crisp. Remove the tortillas with a metal
spatula or tongs and place on a plate lined with paper towels to soak
up excess oil.
Set the oven @ 350ºF/175ºC. Lightly oil a 9" X 13" glass or ceramic
baking dish. In baking dish, arrange 4 tortillas in one layer,
overlapping slightly (tortillas will not cover bottom completely).
(If you don't have time to pre-soften the tortillas, coat the bottom
of the pan with some olive oil and spread a little sauce over the
bottom before adding the tortillas.)
Spread half of bean mixture evenly over tortillas in dish and top with
half of meat mixture. Sprinkle one third cheese over the meat and
spread half of the sauce over the cheese.
Repeat layering of tortillas, beans, meat, cheese, and sauce and top
with remaining 4 tortillas. Sprinkle remaining cheese over tortillas.
Bake casserole on the middle rack for 35 minutes, until the casserole
is heated through and the cheese is completely melted and bubbling.
Let the casserole stand for 10 to 15 minutes before serving.
Serve with sour cream, chopped avocado, chopped cilantro, and thi
sliced iceberg lettuce on which has been sprinkled vinegar and salt.
Yield: 8 servings
Recipe by: Elise Bauer
RECIPE FROM:
http://www.simplyrecipes.com
Uncle Dirty Dave's Archives
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