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I always wanted to try lasagna with Mexican flavors. It just seemed like it would go good together and it did. It's a dish with the noodles and rich cream filling of a lasagna mixed with the beans, tomatoes and chilies of Mexican cuisine. My kids that weren't big on "fat" noodles liked this for the flavor and my lasagna lovers were happy, too. This isn't difficult and is so filling that leftovers for lunch aren't a problem. One of my best experiments in a long while. It was so good that hubby was stretched out in the recliner afterward.
Mexican-style Lasagna
1 lb. ground beef
1/2 medium onion, chopped
3 cloves garlic, chopped
salt and pepper, about 1/2 t. each
1 can (16 oz.) refried beans
1 can (15.5 oz.) hot chili beans
1 can (14.5 oz.) Mexican diced tomatoes
1 cup hot salsa
1 can (4 oz.) diced green chilies
1 envelope taco seasonings
1 tsp. oregano
1 tsp. cumin
1-1/4 cups shredded Pepperjack cheese
1-1/4 cups shredded Mozzarella cheese
3/4 cup large curd cottage cheese
1-1/4 cups sour cream
1 T. cilantro
9 lasagna noodles, cooked, drained and rinsed
In very large pot, heat water to boiling. Water should be at least 4-5 inches deep to give pasta enough room to cook. Add lasagna noodles, salt and a splash of olive oil. (Oil will keep noodles from sticking together.) Cook until almost tender, about 7 minutes. Drain in colander and rinse in cool water. Return to pan and cover until needed.
In large saucepan over medium heat, cook meat with onion and garlic, seasoning with salt and pepper. Cook until meat is browned. Drain excess liquid off meat. Stir in beans, tomatoes, salsa, chilies and spices (except cilantro). Set aside. Preheat oven to 350.
In medium bowl, mix shredded cheeses together, then reserve at least 1 cup in small container and set in refrigerator for topping. With remaining cheese in mixing bowl, add cottage cheese, 3/4 cup sour cream and cilantro.
Spread one cup of meat sauce into 13x9x2 baking dish that's been coated with cooking spray. Top meat sauce with 3 noodles, then spread on 1/3 of cheese mixture, add another layer of meat sauce and repeat layers, ending with meat sauce. Cover with foil and bake in 350 oven for 1 hour.
Uncover and spread (or dollop) sour cream on top and sprinkle with remaining shredded cheese. Return to oven to bake for 10 minutes more until cheese is melted. Let stand 20-30 minutes before serving. Serves 12.
Mexican-style Lasagna
1 lb. ground beef
1/2 medium onion, chopped
3 cloves garlic, chopped
salt and pepper, about 1/2 t. each
1 can (16 oz.) refried beans
1 can (15.5 oz.) hot chili beans
1 can (14.5 oz.) Mexican diced tomatoes
1 cup hot salsa
1 can (4 oz.) diced green chilies
1 envelope taco seasonings
1 tsp. oregano
1 tsp. cumin
1-1/4 cups shredded Pepperjack cheese
1-1/4 cups shredded Mozzarella cheese
3/4 cup large curd cottage cheese
1-1/4 cups sour cream
1 T. cilantro
9 lasagna noodles, cooked, drained and rinsed
In very large pot, heat water to boiling. Water should be at least 4-5 inches deep to give pasta enough room to cook. Add lasagna noodles, salt and a splash of olive oil. (Oil will keep noodles from sticking together.) Cook until almost tender, about 7 minutes. Drain in colander and rinse in cool water. Return to pan and cover until needed.
In large saucepan over medium heat, cook meat with onion and garlic, seasoning with salt and pepper. Cook until meat is browned. Drain excess liquid off meat. Stir in beans, tomatoes, salsa, chilies and spices (except cilantro). Set aside. Preheat oven to 350.
In medium bowl, mix shredded cheeses together, then reserve at least 1 cup in small container and set in refrigerator for topping. With remaining cheese in mixing bowl, add cottage cheese, 3/4 cup sour cream and cilantro.
Spread one cup of meat sauce into 13x9x2 baking dish that's been coated with cooking spray. Top meat sauce with 3 noodles, then spread on 1/3 of cheese mixture, add another layer of meat sauce and repeat layers, ending with meat sauce. Cover with foil and bake in 350 oven for 1 hour.
Uncover and spread (or dollop) sour cream on top and sprinkle with remaining shredded cheese. Return to oven to bake for 10 minutes more until cheese is melted. Let stand 20-30 minutes before serving. Serves 12.
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