After a month of baking I feel like I need to take a minute and stabilize the blood sugar! Plus, it’s nice to have some things to warm up when you’re trying to get back into the groove and the refrigerator is full of odds and ends.
First I used a bottle of beer, ham, parmesan rind and some red peppers to make a batch of heirloom bean soup. Then, because I wanted to spice things up a little, I made this Mexican lasagne. My Mexican mother-in-law makes a version of this for get-togethers. It’s simple and it warms up really well.
Mexican Lasagne Recipe, Makes 9 Servings
1 pound ground beef, ground turkey or a mixture of both (if you wanted to add some chorizo to the mix that would be a very good idea)
1/2 c. diced onion
2 t. chili powder, or one package taco meat seasoning
1 16-oz jar of your favorite salsa
1 12-count package of good-quality corn tortillas
1 8-oz package sharp cheddar cheese or queso blanco, shredded
Skim coat a frying pan with olive oil and add the onion. Cook until it begins to soften. Add the meat and brown until it’s no longer pink. Stir in the seasoning.
Lightly grease an 8″ baking dish and preheat the oven to 375. Drizzle the bottom of the pan with a few spoonfuls of salsa. Tear 2-3 corn torillas and fit them into the pan. Add 1/2 of the meat, drizzle liberally with salsa and top with 1/2 the cheese.
Put down another layer of torillas and repeat. Top the second layer with the remaining tortillas. Coat them with salsa, sprinkle with cheese and bake until bubbling (about 20 minutes).
Cut in squares and serve with extra salsa, guacamole, sour cream or greek yogurt. If you have some refried beans or spanish rice, you can layer those in as well or serve them on the side. For dessert we had cinnamon chocolate bread pudding, to use up some leftover cinnamon bread. Stay tuned for that recipe next!
Thank you to all the new visitors who tweeted and retweeted the recipe for chocolate YOLO grenades! All those extra visits were such a nice surprise~