Mexican LasagnaPosted: April 7, 2015
I seem to be having a problem with life / work / blog balance lately. While I’m still cooking up a storm, it’s been tough to find the time to post about it. This, however, REQUIRED me to get it up as soon as possible! Not only did the entire family give it 3 very enthusiastic thumbs up, but 2 of my fab girl friends did, too! When the Mexican hubs is this excited about a dish, I know it’s not only a keeper, but should be a repeater, too. You see it served in the photo below with my baked tortilla chips. Oh, and It’s just as good the next day, and the next, for lunch! ¡Buen provecho!
1 lb lean ground beef (can easily sub chicken or turkey)
1 cup water
2 Tbs Tajin (go easy on Tajin, it quickly becomes too salty)
1 tsp garlic powder
1 ½ cups sour cream, divided
1 tsp Mexican paprika
2 cups shredded Monterey Jack cheese
2 cups shredded cheddar cheese
1 Tbs cornmeal
10 flour tortillas, 6 inches (mine were much larger, so I cut them in half)
1 cup salsa (such as Herdez)
Preheat oven to 375°. In a large skillet heated to medium, cook beef until no longer pink, drain. Stir in water, Tajin, and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes.
In a small bowl, combine sour cream and Mexican paprika. Set aside. Sprinkle cornmeal into a greased 13×9″ baking dish.
Arrange five tortillas, overlapping, in the bottom of the prepared dish. Spread ½ cup salsa, add ½ of the meat mixture and ½ of each cheese. Repeat layers.
Bake uncovered for 40 minutes. Let stand for 10 minutes before cutting.
Wine Pairing Suggestions:
Corona (ok, admittedly not wine, but come on! This is all the flavors of Mexican food!)
Serves 8 (large servings)
Prep time: 25 – 30 minutes; Bake & standing time: 50 minutes
*Derived from Taste of Home