Aside from thinking about margaritas on Cinco de Mayo, I always associate the festive day with Mexican food as well. Very orginal, right? ;-)
I love Mexican food. Love it. I could eat it most every day and not get tired of it. Justin, however, is only willing to eat it every so often so I have had to find ways around that.
I make a dish that he doesn't really consider Mexican. I wouldn't either...but it's good enough that people have asked for the recipe over the years!
I have found that my Mexican Lasagna is a great dish to make when serving numerous people. It's inexpensive--a lot of times we have most of the ingredients somewhere in the pantry or fridge--and can easily be doubled or tripled by using a 9x13 baking dish. I'm signing off for now, so hope you have a great Cinco de Mayo!
Mexican Lasagna
1 lb. ground beef
chopped onion
1 envelope taco seasoning1 can chili beans in sauce, undrained
3/4 C. salsa or can of Rotel, drained
Flour TortillasSour Cream
Shredded Cheddar Cheese
Brown ground beef and however much onion you like. Drain off grease and add taco seasoning + however much water is called for on envelope. Add chili beans and salsa/Rotel; simmer over low until thickened. Place tortilla in bottom of greased round casserole dish. Top with 1/3 of meat mixture, drop a few spoonfulls of sour cream on the mixtures and sprinkle with cheese--be careful not to stir in the sour cream as it makes the dish super runny. Top with another tortilla followed by the meat/sour cream/cheese and if you have enough meat left, do a 3rd layer. Cover casserole dish and bake in a hot oven until bubbly. Let cool for 5-10 minutes so the casserole can set up some.
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