Wednesday, April 29, 2009

Mexican Lasagna

The Shopping List:

  • 1 lb ground beef or turkey
  • 2 cups of chopped onions
  • 2 cloves garlic, minced
  • 1 1/2 cups green pepper, chopped
  • 1 (28 ounce) can diced tomatoes, undrained
  • 1 cup salsa
  • 2 teaspoons cumin
  • 1 (15 ounce) can mixed beans (or any variety you like, black or kidney work well) drained and rinsed
  • 12 (6 inch) tortillas
  • 1 1/2 cups Monterey Jack cheese
  • 2 small plum tomatoes, diced
  • 1/3 cup green onion, chopped

Cooking It all Up:

Spray a large saucespan with no-stick spray. Brown beef or turkey.

Preheat oven to 350 degrees.

Add onions, garlic, and green pepper. Cook and stir over medium heat until vegetables are softened, about 5 minutes. Add tomatoes, salsa, and cumin. Bring to a boil. Reduce heat to low and simmer, uncovered for 10 minutes.

Stir in beans. Remove from heat.
Spray a 13X9 inch baking dish with cooking spray.
Spread 1/3 of the mixture over the bottom. Cover with half the tortillas (0verlapping as needed), and half the cheese.
Spoon another 1/3 of mixture on top of cheese, followed by remaining tortillas, and last of the bean mixture. Sprinkle remaining cheese on top.
Cover and bake for 35 minutes or until hot and bubbly.
Let cool for 10 minutes before serving. Garnish with tomato and green onions.
If desired serve with sour cream.
Chicks Note: You could make this a vegetarian meal by omitting the meat and adding an extra 15 oz can of beans!

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