Monday, August 16, 2010

Tex-Mex Lasagna

As everyone knows by now, I love lasagna.  It is one of my favorite foods, and I love the versatility of it.  Change your meat, change your sauce, change your cheese, even change the noodles, and you can change the whole meal.  So when I came across a recipe contest that wanted a recipe using tortillas, lasagna was one of the first things that came to mind.  A bit of thought, some input from Jen, and this is what I came up with:

Tex Mex Lasagna
1 lb lean ground beef
1 large onion, chopped
28 oz can crushed tomatoes
2 cloves garlic
1 tsp salt
1 tsp ground pepper
1 jalapeno, seeded and finely chopped
juice from 1 lime
1 tsp cilantro
1 tsp cumin
1 tsp ancho chile powder

15 oz requison cheese
1/2 tsp mexican oregano, crumbled
2 oz shredded queso quesadilla cheese
1 large egg

1.  Preheat oven to 350F
2.  Brown ground beef.  Drain fat.  Add onion, tomatoes, garlic, salt, pepper, jalapeno, lime juice, cilantro, cumin and ancho chile powder.  Simmer for 15 minutes
3.  In a large bowl, combine requison, 2 oz of the queso quesadilla, egg and oregano.  Set aside
4.  Trim three sides of tortillas to fit in a 9x13 pan.  Fourth side does not need to be trimmed, as overlap in the middle is fine.
5.  Spray 9x13 pan with non-stick cooking spray.
6.  Put down two tortillas to cover pan.  Cover this with 1/3 of the meat and sauce mixture.
7.  Put down two more tortillas.  Spread 1/2 of the cheese mixture on top of these tortillas.
8.  Put down another two tortillas, and repeat, alternating layers, until you end up with last layer of the meat and sauce mixture on top.  Over this, sprinkle the remaining 6 oz of queso quesadilla.  Cover with foil, and put in oven on center rack for 40 minutes. 
9.  After 40 minutes, remove foil, and cook for another 5 minutes.
10.  Enjoy!

1 comment:

  1. Oh that sounds yummy Joel, thanks..