Friday, September 5, 2008

Mexican Lasagna

Mexican Lasagna serves 4-5

1 9X12 baking pan
1 package of 10 flour tortillas
Choose one: 1lb. of ground beef, 1lb. of ground turkey, 1lb. of soy meat, 2 cans of black beans (rinsed well)
1 jar of medium/hot salsa (choose your favorite)
2-3 dashes of tabasco
cayenne pepper
salt and pepper
2 tablespoons of diced jalapenos for added kick (not necessary)
large package of shredded mozzarella
1 small yellow onion
1 bunch of cilantro
1 cup water

Spray pan with non-stick cooking spray or coat with thin layer of oil. Lay 3 flour tortillas on bottom of pan and put in preheated oven at 425 degrees for about 5 minutes.
Brown meat or heat beans, add 1/2 diced onion and about 2 tablespoons chopped cilantro, and 1/2 jar of salsa. Season with about 1 tsp. cayenne and salt and pepper to taste. Heat thoroughly.
Spoon about 1/2 the mixture onto tortillas. Sprinkle generously with cheese. Lay 3 more tortillas on top of the mixture and repeate with meat and cheese. Lay 3 more tortillas on top. Add water to remaining salsa and shake/stir. Pour watery salsa on top of the lasagna and top with the rest of the cheese. Cover with tin foil and bake in the oven for 25 minutes. Remove foil and bake for an additional 10 minutes, then *broil* for 3-4 minutes to brown the cheese. Sprinkle with some more cilantro and serve with sour cream.

Let lasagna rest for 5-10 minutes before cutting into rectangles.

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