Wednesday, March 24, 2010

Mexican Lasagna, v2.0

The first time I made Mexican lasagna, a recipe I loved filled with meat, black beans, tomatoes, corn, peppers and onions, was one of the few times I saw the mister actually turn his nose up at food. A little to heavy on the vegetation, perhaps. I monkeyed around and dumbed-down the recipe a bit, and it now looks far less healthy and appealing, but for his tastes - far more delicious.

Mexican Lasagna (or, Hulked-out Mexican Pizza)

8 6" corn tortillas, cut in half
1 lb ground beef
1 packet taco seasoning
1 cup shredded colby-jack cheese
1 10 oz can diced tomatoes w/chiles (drained)
1 10 oz can refried beans
1 small can tomato sauce
1/4 cup water

Brown & drain your beef, then add the taco seasoning, water and 3 tbsp of the tomato sauce.
Lightly douse the bottom of a square baking dish with a few tablespoons of tomato sauce.
Mix the remaining tomato sauce in with your diced tomatoes & chiles.
Smear each tortilla half with the refried beans, and line the bottom of the baking dish with 4 of the halves.
On top of that, add a layer of the beef mixture, then a layer of the tomato mixture, and top of all with cheese. Repeat the last few steps until you run out of ingredients, but make sure you finish with a layer of cheese. Pop it in at 350 degrees for about 20-30 minutes, then take it out and let it rest 10 minutes before slicing. Garnish with sour cream or guacamole.

And yes, I know it looks like vomit casserole (so do Taco Bell and Arby's, and you probably eat that, too), but Mr. FvF insisted it was SO damn tasty that I had to post it. I have to agree with him, it was pretty fantastic. It was basically a slightly less crunchy, and way less-gross version of the beloved Mexican Pizza.


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