Mexican lasagna

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Mexican lasagna

Postby Jac » Tue Feb 21, 2012 9:30 pm

I modified it from a recipe I found on a bag of Mexican four cheese blend called "Mexican lasagna".

2 lbs ground meat
1 lb pork chorizo (Mexican sausage)
1/2 cup diced onions (half of a large yellow onion)
1 10 oz can of tomatoes and chillies (Ro-tel or similar)
1 10 oz can of tomatoes and chillies with lime and cilantro (Ro-tel or similar)
2 gloves garlic mashed and diced
3-4 tortilla shells
1 bag of shredded cheese (about 2 cups). I use a four cheese blend.
1 16 oz can of pinto or black refried beans.

Preheat oven to 425

In a dutch oven or cast iron chicken fryer (a 2 quart skillet)* brown the meat, chorizo, garlic, and onions. Drain and return to the skillet and add in both cans of the Ro-tel. Reduce until the liquid is gone and place the mixture in a bowl. Liberally lube the bottom of the dutch oven with oil and place a tortilla shell in it. Top with about 2 tbsp of the beans and spread out, covering the shell. Layer on the meat and top with some of the cheese. Repeat with the rest of the shells, beans, meat, and cheese until you reach the top. Bake in the oven for about 10 minutes or until the cheese on top is melted. Serves about 6.

I made this the other day for lunch and it was gone at dinner time. It's best served with sour cream and maybe some chopped green onions.

*Any oven proof skillet or pot will work. I use cast iron because it can go from stove top to oven without any issues. Do NOT use a non-stick skillet in the oven unless it specifically says it's oven ready/proof or something to that effect because the high heat in an oven can bake the non-stick coating off and into your food.
Last edited by Jac on Mon Aug 27, 2012 12:45 pm, edited 1 time in total.
Reason: Changed thread title.
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Re: Capas de carnes

Postby Jada » Mon Aug 27, 2012 1:07 pm

this is on the menu for next week :D
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Re: Mexican lasagna

Postby Jac » Mon Aug 27, 2012 1:48 pm

Let me know how it turns out. If the pork chorizo is too spicy, try beef instead. In fact, I switched to beef for this dish because the pork was too spicy. That and it went better with the ground beef.
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Re: Mexican lasagna

Postby Dragon Wench » Mon Aug 27, 2012 2:57 pm

Looks awesome! We'll be putting the bloody house on the market in the next 48 hours or so, and I suspect this will be an excellent easy meal for viewing days.
I'll probably use 1 pound of bison and one pound of pork for the main ground meat component; we have the fortune to live quite close to an excellent, reasonably priced butcher shop.

Thanks!
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Re: Mexican lasagna

Postby Jac » Mon Aug 27, 2012 3:35 pm

I use chorizo because its a spicy Mexican sausage, but any type of sausage or seasoned pork would work. I hope you enjoy it, DW. :shades:
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Re: Mexican lasagna

Postby Dragon Wench » Mon Aug 27, 2012 5:15 pm

Chorizo is tasty indeed, and I'll be adding some of that too. I'm actually not sure if I prefer chorizo or andouille, though I think the former would definitely be better in this dish.
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Re: Mexican lasagna

Postby Jac » Mon Aug 27, 2012 6:07 pm

I just made this with some chili powder and it was good. We ate more than two-thirds of it today. So much for left-overs. :crying:
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Re: Mexican lasagna

Postby Elaura » Mon Aug 27, 2012 8:42 pm

yummy in my tummy.

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