Wednesday, June 3, 2009

Mexican Lasagna

I love enchiladas. The one problem is that they are messy and hard to make. Why go through all the trouble of rolling up tortillas with cheese, meat, and sauce if it's just going to ooze all over the place when you eat it. Why not forgo the filling and rolling and just layer it - like lasagna! (Why should the Italians have all the fun?) I know this is really just "enchilada casserole," but "Mexican Lasagna" sounds so much more exotic!

Taco Seasoning
  • 1 tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons ground cumin (freshly toasted and ground would be nice)
  • 1 teaspoon salt
  • 1 teaspoon fresh ground black pepper
Mexican Lasagna
  • 1 1/2 pounds ground beef
  • 1 medium onion, diced
  • salt and pepper
  • 1 (15 ounce) can tomato sauce
  • 1 (10 ounce) can diced tomatoes
  • 1 (4 ounce) can hot green chilies
  • 1 recipe taco seasoning, see above (or cheat and use a packet of prepared taco seasoning - but it won't be as good!)
  • 15 corn tortillas
  • 14 oz farmers cheese, chopped/crumbled (or use 15 ounces of cottage cheese, queso fresco, or any soft and mild flavored cheese)
  • 2 eggs
  • 1 (14 ounce) can of black beans
  • 1 cup shredded Mexican cheese blend (more if you like it)

Season beef with salt and pepper.
In a large skillet, cook beef and onion over medium heat until no longer pink; drain (a stainless steel colander works well for this). Add the tomato sauce, tomatoes, and taco seasoning. Simmer, uncovered, for 10 minutes.

In a small bowl, combine farmer's cheese and egg; set aside.

Preheat oven to 350 degrees. Spray a 9x13-inch baking dish with nonstick spray. Put down a layer of 5 slightly overlapping tortillas (you may need to tear a couple in half to get them to fit and cover evenly). Evenly spread a third of the beef mixture into the dish, half of the cheese/egg mixture, and half of the beans. Repeat with another layer of tortillas, meat, cheese, and beans. Add one more layer of tortillas, the remaining meat sauce, and all of the shredded Mexican cheese. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly.


mclement said...

Did Jake accidently post as Michelle or is Michelle posting here too? Anyway, the recipes have looked yummy so far (haven't actually tried them yet) but keep them coming! I know that it's hard to keep momentum with a blog so I figured I'd let you know that I'm out here reading it and appreciating it.

Jake Walkenhorst said...

Michelle posted this one and I did a little editing. She did the hard work of coming up with the basic recipe and ingredients!

Jana said...

That sounds fabulous!!!
Here is a yummy 7 ingredient microwave version... they have the same name--but are pretty different.
Mexican Chicken "Lasagna"
Ingredients:1/4 cup lightly packed fresh cilantro leaves 1 pkg (8 oz) cream cheese 2 cups (8 oz) shredded Monterey Jack cheese, divided 1 medium onion (about 2/3 cup chopped) 1 can (28 oz) enchilada sauce 12 (6-in.) corn tortillas 3 cups diced or shredded cooked chicken Additional chopped fresh cilantro leaves (optional) Directions:1. Chop cilantro with Chef's Knife. Place cream cheese in Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1 1/2 cups of the Monterey Jack cheese; mix well using Small Mix 'N Scraper(R). Chop onion using Food Chopper; set aside. Spread 2/3 cup of the enchilada sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into Stainless (4-qt.) Mixing Bowl; set aside. 2. To assemble lasagna, using Sauté Tongs, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker overlapping as necessary. Scoop half of the cream cheese mixture over tortillas using Small Scoop; spread using Small Spreader. Top with 1 cup of the chicken and one-third of the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining 1/2 cup Monterey Jack cheese. 3. Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro. Cut into squares using Utility Knife; serve using Mini-Serving Spatula. Yield: 8 servings Nutrients per serving: Calories 390, Total Fat 22 g, Saturated Fat 10 g, Cholesterol 105 mg, Carbohydrate 25 g, Protein 26 g, Sodium 710 mg, Fiber 2 g Cook's Tip: This recipe can be assembled up to one night in advance. Prepare through Step 2; cover and refrigerate. When ready to serve, let baker stand at room temperature 15 minutes. Microwave, covered, on HIGH 21-23 minutes or until hot. Proceed as recipe directs. Spicy enchilada sauce can be used for more kick.