Saturday, January 14, 2012
Easy Entertaining: Tortilla Lasagna
Serve with Margaritas, Mexican beer, or dry white wine.
2 pounds of ground beef, turkey, or chicken
1 onion, chopped
1 can of black beans, drained
1 can of corn, drained
3 tablespoons of chili powder
2 bottles of medium to spicy enchilada sauce
1 can chopped, roasted tomatoes
2 tablespoons chili powder
1 tablespoon ground cumin
1 bag shredded sharp cheddar cheese
1 cup of chives, chopped
Salt and pepper to taste
1 bag of tortillas, plain, spinach, or tomato
With a little butter or olive oil, cook the meat, onions, and spices together until the meat is cooked through. Add all the other ingredients and stir until well mixed.
Use butter or oil to coat a casserole dish and then put down a layer of tortillas. Spoon in half of your meat sauce, and sprinkle with 1/3 of the cheese. Please another layer or the meat mixture and repeat the cheese and tortilla steps. Cover the top of the lasagna with the remaining cheese and the chives.
Bake at 425 for 15 minutes. Place under the broiler for 3-5 minutes to brown the cheese.