Saturday, February 28, 2009

Mexican Lasagna


Mexican Lasagna adapted from Krystal
Ingredients:
2 cups unprepared rice
4 cups chicken broth
2-4 tomatoes, seeded and chopped
2 onions chopped
9 cloves garlic,
1 can black beans -undrained
Taco Seasoning or Chili Powder, Paprika & Cumin
1 1/4 lb ground sirloin
12 small flour tortillas *I used 4 large tortillas*
2 cups shredded Mexican cheese *I used taco preshredded cheese*
8 oz enchilada sauce
1 (16 oz) jar salsa verde *I omitted this*
Sour cream & cilantro, for garnish
Directions:
*I used my own recipe for spanish rice here.*
Cook 2 cups of rice with 4 cups of water or chicken broth.

Add 1 tablespoon of tumeric, it gives a great yellow color to the rice.

Also add 3 whole pressed garlic cloves.

Cook on low for about 20 minutes with the lid on.

In a large skillet, drizzle 1 tablespoon of EVOO over medium-high heat.

Add the tomatoes, onion, and garlic to the pan and saute until onion is tender.

Add in chili powder mix (approx. 1 1/2 tbl), paprika, and cumin (approx. 3/4 tbl of each) to taste.

Stir to combine.

Add the black beans and stir to combine.

Transfer to a large bowl and add cooked rice.
In the now empty skillet, brown the ground turkey.

Mix with chili powder (1 1/2 tbl), paprika and cumin (3/4 tbl of each) and salt to taste, as well as 2 oz of water to create the taco turkey.
To assemble the lasagna, pour half of the enchilada sauce in an even layer over the bottom of the casserole dish.

Layer evenly with flour tortillas to cover.
Spread the rice mixture evenly over the tortillas.

Sprinkle with a layer of shredded cheese.

Add another layer of flour tortillas.

Pour a thin layer of enchilada sauce over the tortillas.

Spread taco turkey evenly over the enchilada sauce.

Layer one can of corn over the beef.

Top with the bean mixture in an even layer.

Spread the remaining enchilada sauce over the rice, and sprinkle a layer of shredded cheese to finish.

Bake at 375 degrees for 25-35 minutes, or until the cheese has melted and begins to brown a bit. Allow to sit 10 minutes before serving.
Top individual servings with sour cream & fresh cilantro, for garnish.

2 comments :

lacey said...

that looks like vomit! lol

mamakrystal said...

Hmmm, I'm glad you enjoyed it and blogged it! You did a great job Becky! ;-)