Thursday, April 30, 2009

Recipe of the Week: Mexican Lasagna


What I like about this recipe is that you can easily make it vegetarian. Brian loves cooking with TVP and I love finding recipes where it can easily be adapted (or hidden)!


Enjoy!

Stacy


Mexican Lasagna


Ingredients:

1 tsp olive oil
1 lb lean ground turkey, beef, shredded pre-cooked chicken or TVP (we love this brand)

1 small sweet yellow onion, diced

1 tsp paprika
1 tsp chili powder
1 tsp dried oregano
1 tsp ground cumin
1 tsp garlic powder
Sea salt and fresh cracked pepper, to taste
3 cloves of garlic, minced

Salsa
5-6 corn tortillas
Refried Beans
Cheddar cheese, grated
Black beans
Tomatoes, diced
Frozen sweet corn, thawed
Black olives, sliced
Green onions, sliced
Guacamole
Fresh cilantro, chopped

Sour Cream, optional

Tortilla Chips, optional

Directions:

1. Heat the olive oil in a large skillet over medium heat. Once hot add the meat of your choice, onion and seasonings then mix thoroughly (if you are using pre-cooked chicken add it in after onion has cooked 2-3 minutes). Cook until the meat is done and the onion is tender, about 6-7 minutes. Add the minced garlic and stir constantly for 60 seconds. Remove from heat and set aside to cool.

2. Preheat the oven to 350 degrees. Coat a baking dish with cooking spray. Add some salsa to the bottom of the baking dish and coat evenly. Next add enough tortillas to cover bottom of dish (you may need to trim them to fit). Spread refried beans over the entire tortillas then add cheese, cooked meat, black beans, tomatoes, corn, black olives and a handful of green onion. Next spread some salsa over the top. Add another tortilla and repeat the layering process again (if your casserole dish is deep you may be able to repeat 2- 3 times).

3. On the final layer, add the tortillas, a thick layer of salsa and cheddar cheese then sprinkle the top with black olive slices.

4. Cover (spray your tin foil with PAM or another cooking spray so your cheese won't stick) and bake in the oven for 25 minutes. Remove tin foil and bake for an additional 7-10 minutes or until the cheese melts and gets golden brown. Let sit for 5 minutes before slicing. Top with fresh guacamole, fresh cilantro, sour cream and a few tortilla chips (on the side)