Wednesday, June 17, 2009

Recipe: Mexican Lasagna

In addition to crafting and gardening, I love to cook. I figured I could start sharing some of my favorite recipes here as well. This is not my recipe, but one I found and modified slightly. It is pretty easy to make and really yummy!

Mexican Lasagna

2 lbs. ground beef
28 oz. enchilada sauce
4 oz. can diced green chiles
2 cans cream of mushroom soup
1 can of water (or so)
1 package (12 oz. or so) soft corn tortillas
1 lb. grated cheddar cheese
1 onion, chopped
Salt & pepper (to taste)

Brown ground beef and onion. Season with salt and pepper.
Add enchilada sauce, green chiles, soup, and 1 can of water (everything except tortillas & cheese). Simmer for 30 minutes. While simmering, preheat oven to 350 degrees.
In a 9" x 13" baking dish, place a layer of tortillas then a layer of cheese then a layer of the main ingredients. Continue this way, ending with a layer of tortillas topped with a final layer of cheese.
Bake until cheese is completely melted and is bubbly.

*I try to make all meals as healthy as possible without compromising taste. For this recipe, I used lean ground beef, reduced fat cheese and the healthier version of cream of mushroom soup. You can do the same and it still cooks up nicely and with great flavor.

*A handy tip from my cousin: Buy ground beef in larger quantities and brown it all as soon as you buy it. Then separate it out into 1 lb. freezer baggies and freeze until you need it. This cuts down even more on meal prep time!