Orange Slush

There's nothing like a delicious fresh-squeezed orange drink, especially when you've kicked it up by making it frozen! Your frozen dessert will taste much better if you use fresh squeezed OJ, but from the carton is OK too.

Ingredients

• 1 ice cube tray of frozen orange juice
• 6 tablespoons (1/4 cup + 2 tablespoons) orange juice (non-frozen, but cold as possible)
• 1 cup cold whole milk
• 1/4 cup powdered sugar
• 1 teaspoon vanilla

Mix in a blender until smooth and frothy. Serve immediately. Makes about 4 cups.

Slight Format Change (Sorry)

As of late, I've been having trouble making 3 posts a week. I figure consistency is more important than volume, so I'll be making new posts on Tuesday and Thursday.

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)
  

Directions

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.