Mexican Lasagna
04-30-2008, 02:00 PM
#1
Senior Member
Thread Starter
Join Date: Mar 2008
Location: Maryland/D.C.
Posts: 677
This always is a hit whenever I make it. There's a lot of ingredients, but that's as hard as it gets.
Flour tortillas
1 can refried beans
1 jar of Pace Picante (mild/medium/hot -- it's your call!)
1 can of Green Giant Mexicali Corn
1 can mild chopped chilis (where the refried beans are displayed)
1 pound of ground beef
1 package of McCormic Fajita or Burrito seasoning mix
1 medium chopped red onion
2 cups of FRESH chopped salsa (grocery stores usually sell it and have them in the produce section.) (No rule here either. Use as much or as little as you like.)
1 package of Sargento shredded cheddar cheese (Actually, there's no rule on this one. Use as much or as little shredded cheddar cheese as you like. It's all gooooooooood.)
1. Now, don't be alarmed by this, I know it sounds gross, but thoroughly mix the jar of salsa with the can of refried beans and set aside.
2. Brown the chopped red onion first, then add the ground beef and the McCormick's fajita or burrito seasoning packet. Then add the entire can of chopped chilis. (DO NOT PREPARE SEASONING PACKET ACCORDING TO ITS DIRECTIONS, just add it to the beef.)
3. After draining, mix the can of Green Giant Mexicali Corn with it and set it aside.
4. Take a square baking pan, about 8" x 8", and cover the bottom with tortilla. Do not stack them, just cover the bottom of the pan. Tear them into pieces to fit in the corners.
5. Take 1/2 of the salsa/bean mixture and slather it over the tortilla, covering the whole bottom.
6. Add 1/4 of the shredded cheddar cheese.
7. Add 1/4 of the fresh chopped salsa.
8. Add new layer of tortillas, tearing them to fit in the corners.
9. Repeat steps 5-7 using 1/2 the ground beef/corn mixture this time.
10. Add new layer of tortillas, tearing pieces to fit corners and cover whole surface.
11. Repeat steps 5-7 using the rest of the bean/salsa mixture.
12. Add new layer of tortilla, tearing pieces to fit corners and cover whole surface.
13. Repeat steps 5-7 using the rest of the ground beef/corn mixture.
Use up the rest of your cheese on top. Save some of the fresh salsa though for when you serve it.
Bake in the oven at 350 for 20 minutes to melt the cheese and heat through thoroughly.
Spoon on a tablespoon of fresh salsa, add sour cream and Prilosec if necessary.
:twisted:
Flour tortillas
1 can refried beans
1 jar of Pace Picante (mild/medium/hot -- it's your call!)
1 can of Green Giant Mexicali Corn
1 can mild chopped chilis (where the refried beans are displayed)
1 pound of ground beef
1 package of McCormic Fajita or Burrito seasoning mix
1 medium chopped red onion
2 cups of FRESH chopped salsa (grocery stores usually sell it and have them in the produce section.) (No rule here either. Use as much or as little as you like.)
1 package of Sargento shredded cheddar cheese (Actually, there's no rule on this one. Use as much or as little shredded cheddar cheese as you like. It's all gooooooooood.)
1. Now, don't be alarmed by this, I know it sounds gross, but thoroughly mix the jar of salsa with the can of refried beans and set aside.
2. Brown the chopped red onion first, then add the ground beef and the McCormick's fajita or burrito seasoning packet. Then add the entire can of chopped chilis. (DO NOT PREPARE SEASONING PACKET ACCORDING TO ITS DIRECTIONS, just add it to the beef.)
3. After draining, mix the can of Green Giant Mexicali Corn with it and set it aside.
4. Take a square baking pan, about 8" x 8", and cover the bottom with tortilla. Do not stack them, just cover the bottom of the pan. Tear them into pieces to fit in the corners.
5. Take 1/2 of the salsa/bean mixture and slather it over the tortilla, covering the whole bottom.
6. Add 1/4 of the shredded cheddar cheese.
7. Add 1/4 of the fresh chopped salsa.
8. Add new layer of tortillas, tearing them to fit in the corners.
9. Repeat steps 5-7 using 1/2 the ground beef/corn mixture this time.
10. Add new layer of tortillas, tearing pieces to fit corners and cover whole surface.
11. Repeat steps 5-7 using the rest of the bean/salsa mixture.
12. Add new layer of tortilla, tearing pieces to fit corners and cover whole surface.
13. Repeat steps 5-7 using the rest of the ground beef/corn mixture.
Use up the rest of your cheese on top. Save some of the fresh salsa though for when you serve it.
Bake in the oven at 350 for 20 minutes to melt the cheese and heat through thoroughly.
Spoon on a tablespoon of fresh salsa, add sour cream and Prilosec if necessary.
:twisted:
04-30-2008, 06:29 PM
#3
Senior Member
Thread Starter
Join Date: Mar 2008
Location: Maryland/D.C.
Posts: 677
Actually, no. The jar salsa is just too runny and spicy.
You don't need to use it, but the extra fresh ingredients are delicious.
It's basically ultra finely chopped onion, green pepper, tomato, small amount of cucumber and fresh cilantro.
To keep it fresh, squirt lime juice on it, mix it well.
The cucumber, very small amount, (no skin, no seed) believe it or not, you don't taste, but it provides a cool fresh texture against the raw onion which also should be finely diced.
Most all grocery stores sell this.
You don't need to use it, but the extra fresh ingredients are delicious.
It's basically ultra finely chopped onion, green pepper, tomato, small amount of cucumber and fresh cilantro.
To keep it fresh, squirt lime juice on it, mix it well.
The cucumber, very small amount, (no skin, no seed) believe it or not, you don't taste, but it provides a cool fresh texture against the raw onion which also should be finely diced.
Most all grocery stores sell this.
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