Saturday, June 18, 2011

Mexican Lasagna

This recipe is soooo yummy!

Mexican Lasagna

This recipe makes two 12''-14” pies

Six 12” soft tortillas
1 medium onion minced
1 green pepper medium chop
1tsp minced garlic
¼ tsp dried garlic
½ cup white cheddar cheese
3 cups yellow cheddar cheese
1 package taco seasoning mix
Salt and pepper to taste
1 lb hamburger
1 can refried beans
Chili powder to taste (I used 3 dashes per pie)
½ tsp crushed red pepper flakes per pie (like the ones you get from your local pizza place)
1 can corn
1 can cream of mushroom soup
1 tbsp flour
½ tsp butter
1 cup milk
1 cup medium salsa
1 14oz can crushed tomatoes (or blanched fresh tomatoes with skin removed)
1 sliced jalapeno pepper (optional)

Brown hamburger, onion and green pepper in a large sauce pan.  Drain fat and add half of the red pepper flakes, taco seasoning, minced garlic, tomato sauce, ½ cup salsa and salt and pepper to taste.  Stir and simmer covered for 15 minutes; remove from heat and cover.

Transfer hamburger mixture to a mixing bowl.  In the same sauce pan, at low simmer heat, add 1 tbsp flour and 1 tbsp butter.  Stir well with spatula and cook for one minute to make a rue and remove from heat.

White cheese sauce:
In another bowl, whisk in 1 can cream mushroom soup, ½ cup salsa, ¼ cup white cheddar cheese, 1 cup milk, red pepper flakes, garlic powder, 2 dashes of salt and pepper.  Slowly pour this mixture into the rue and quickly wisk in and cook over medium/low heat until smooth.  Cover and cook for 15 minutes on low and remove from heat.

In a 14” ceramic casserole dish, spray bottom and sides with butter cooking spray.  Add one layer of hamburger mixture, 1 tortilla, 1 layer of white sauce, ½ can of refried beans, 1 layer of cheddar cheese and repeat (you only need 1/2 can refried beans for each lasagna pie).  Top layer will be the the 3rd tortilla and topped with the last half of the cheddar cheese.  Can also top with a few sliced jalapenos for more spiciness.

Build your 2nd pie or freeze the left over ingredients in freezer bags and make it fresh again later but with no work!
Bake uncovered at 350 degrees for about 45 minutes until the cheese on top is nice and bubbly.  ENJOY! J


No comments:

Post a Comment