August 8, 2009

Sandy's Mexican Lasagna

 



Saturday at our house means Mexican food. Sometimes we dine out but my favorite way to spend the evening is cooking up some flavors from south of the border. 

This recipe is one that I cook often, mostly on request and it is one from a dear friend of our family. Try it and enjoy a taste from Sandy who cooks fabulous foods and is from Oklahoma.

Sandy’s Mexican Lasagna

1 1/2 cups Monterey Jack cheese with jalapeƱos -shredded
1 1/2 cups cheddar cheese -shredded
2 pounds ground beef
2/3 cup chopped onion
1/2 cup chopped green pepper
1 garlic clove -crushed 
1 large green chili pepper -seeded and minced
2 1/2 teaspoon chili powder
1/2 teaspoon salt
1 -6 oz can tomato paste
1/4 teaspoon pepper
1 -15 oz tomato sauce
1 -8 or 11oz can whole corn -drained
1/4 cup black olives -sliced
1/4 cup fresh chopped parsley
1 medium tomato -chopped
9 large flour tortillas -cut each in half
    Preheat oven to 350 degrees. 
    Grease a 2-quart baking dish. 
    Mix the two cheeses together and put aside. 
    Cook beef, onion, bell peppers and garlic over medium heat until meat is brown and crumbly. Add next 10 ingredients and bring to a boil. Reduce heat and simmer for 15 minutes. 
    Place 6 tortilla halves on bottom of baking dish. Layer 1/3 meat sauce, 1/3 cheese & repeat two more times ending with cheese. Bake 25 to 30 minutes. 
    Can be prepared ahead and stored in refrigerator until ready to bake. 
    Note: I made mine with 4 layers of tortillas.

    Get this recipe and many more in my Grits to Guacamole cookbook.

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