Wednesday, January 3, 2007

Mexican Lasagna, from Clio

Mexican Lasagna, from Clio

Recipe as given fits a large 13x9 pan. For an 8x8 or 9x9 pan, use 1 lb of meat and half of all other ingredients.

1-1/2 lbs ground turkey or beef
1 small onion – chopped
2 T chili powder (or use pkg. of taco seasoning mix)
1/2 T chopped garlic
salt and pepper to taste
2 large bottles of salsa (use something other than mild!)
1 large can of refried beans or black beans (I use black beans)
2 lbs shredded cheese (can be cheddar, cheddar/jack, taco blend or a mixture of several kinds)
1 pkg of large flour tortillas

Optional for serving: Sour cream, sliced or chopped black olives

Preparation: Cook meat, onion and garlic in skillet until meat is browned. Add chili powder (or taco seasoning) and 1 cup salsa and simmer for 10-15 minutes. Add a little water if mixture gets dry.

Ladle enough salsa into pan to slightly coat the bottom. Place a single layer of flour tortillas to cover pan (cut tortillas in half and put straight edge along the sides of pan). Overlap to have complete coverage along sides and down the middle. Spread 1/2 of beans over the tortillas. Spoon 1/2 of the meat mixture evenly over the beans. Ladle and spread salsa over meat, just enough to cover. Sprinkle 1/3 of cheese over salsa. Repeat layer; tortillas, beans, meat, salsa and cheese. Top with another layer of tortillas, cover with light coat of salsa.

Bake 325 for 30-40 minutes, add remaining cheese and bake 15 more minutes until top layer of cheese is melted and salsa is a little bubbly around edges. Serve with sour cream and chopped olives. Freezes well.

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