Monday, January 16, 2012
I never thought of the word “lasagna” in Mexican cuisine but, the word fits this recipe perfectly!
Technically, we all know lasagna is a wide flat type of pasta used in the Italian lasagna we all like ~ the baked casserole composed of layers. However; in this delicious south-of-the-border dish, flour tortillas replace the traditional pasta. Unfortunately, I don’t know what magazine I clipped and then adapted this recipe from.
The tortilla shells are stacked between layers of enchilada sauce, Spanish rice, corn and creamy pungent cheese. There is a plethora of ways to make this; instead of ground beef, try ground turkey or chicken; refried beans instead of the corn, and add the seasonings that you like. That’s the beauty of this Mexican lasagna ~ whatever your taste buds crave will most likely work!
2 pounds lean ground beef
1 large onion, chopped
4 garlic cloves, minced
2 cans (10-ounces each) enchilada sauce
1 (11-ounce) can shoepeg corn, drained
1 tablespoon Hot Mexican-Style Chili Powder
2 tablespoons chili powder
1 teaspoon dried oregano
½ teaspoon cayenne pepper
1 package (8.8-ounce) ready-to-serve Spanish rice
10 flour tortillas, warmed and quartered
4 cups shredded Mexican cheese blend
Toppings, if desired: shredded lettuce, salsa, sour cream, taco sauce
Preheat oven to 350 degrees.
In a large skillet, brown beef, onion and garlic over medium heat until meat is cooked through; drain well.
Stir in enchilada sauce.
Add corn and combine.
Blend in chili powders, oregano and cayenne pepper.
Heat rice according to package directions.
Into a greased 13-inch x 9-inch baking dish, spread about 1 cup of meat mixture, enough to sparsely cover bottom of dish.
Place into dish, enough quartered tortilla shells to cover meat mixture.
Layer a third of the rice.
Layer a third of the meat mixture.
Layer a third of the cheese.
Top with the remaining tortillas, rice and meat mixture (dish will be full).
Cover and bake at 350 degrees for 25 minutes.
Sprinkle with remaining cheese.
Uncover and bake 10-15 minutes longer, until cheese is melted.
Let stand for 10 minutes before serving.
Serve with your choice of toppings.
As you can envisage, it is a filling dish for a hungry family and friends too.
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes.