Wednesday, October 27, 2010

Mexican Lasagna

Here's a little something I left for Shanna 
when I was down there in September.
They are mexican lasagnas and are soooo easy. You probably have
most everything you need to make it in your fridge and pantry.
I use flour tortillas as the "pasta" but you could definitely use corn
if you prefer. I use salsa as the "sauce". Some ground beef browned
 up with a taco seasoning packet is good. I think in this one I used the 
leftover parts from a rotisserie chicken. Cheese is a must but from 
the looks of it I must have used some blend. 
And then start layering whatever you have around. 
Black olives.
Canned chilies.
Sautéed onions and peppers.
Banana peppers.
Black Beans.
Just build it like a lasagna, little sauce on the bottom, tortilla,
meat, assorted goodies, sauce, cheese, repeat (as many times
as you like). Put it in a 350 degree oven for probably about
an hour. Everything is cooked really, you're just heating it through
and melding the flavors. 

Yum, this is making me think about my taco soup. I'll have to post that
along with the "recipe" for making herbed oyster crackers. 

I love cold weather cooking!

1 comment:

  1. I LOVE LOVE LOVE these. In fact, I do believe it's my favorite dish that you freeze for me because it cooks up just like you made it right then. Mmmm.