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Mexican lasagna is spicy comfort food for the family
Mexican Lasagna is an easy supper that's sure to please a crowd. The leftovers will taste great for lunch the next day, too.
Purchase this photoChilly evenings and early onset darkness lead the members of the Hill family to crave "comfort foods."
In addition to the seasonal changes, our schedules seem to get really crazy during these early months of winter -- so I also want to cook foods that are easy to prepare. You know the type: Food that can be thrown together either into a crock pot, sauce pan or casserole dish and reheated on those evening when you have less time, but want to eat in the comfort of your own home.
When I recently ran across a recipe in the November issue of Oxygen magazine for Mexican Chicken Lasagna, I was all eyes! This sounded right up our alley. In fact, I decided to try it out on my family the next night. There was only one problem: the recipe called for cooked chicken breast, which we did not have on hand, and I did not want to have to stop at the store after work. "Hmm...." I pondered. "I wonder why I couldn't just use the ground turkey I have on hand and cook it like taco meat and throw it in the recipe?"
The next night found me in the kitchen cooking up almost three pounds of ground turkey with taco seasonings. Then, I put half of this meat mixture in a storage container to reheat the next night for tacos. I knew the next night would be busy, so I thought I would tackle two dinners on a less busy evening. I was very grateful for the extra time I took when the next night rolled around.
The other half of the meat mixture I used to make this recipe.
I had to experiment beyond the original boundaries of the recipe and change around a few ingredients. I suppose it is my own little way to be a rebel every now and then! Still, I tried to keep to the main idea of this recipe: a spicy casserole, layered, as one would do lasagna.
I was fairly certain I had a "winner" when my husband and daughter walked through the kitchen and stated, "Something smells good." Pulling it out of the oven, I could not help but be overwhelmed by the peppery scent and vibrant color of this dish. It was almost impossible to have to wait for it to cool when all I wanted to do was dig my fork directly into the pan and eat up.
Anytime I prepare a new dish that both my husband and daughter enthusiastically eat, I know I have a keeper. Mexican lasagna was a hands-down favorite of all three of us. In fact, we all ate seconds, it was that good! Plus, the leftovers tasted just as great in our lunches the next day. I think the next time I make this, I will double the recipe and bake it in an oblong casserole dish in order to get at least two nights of dinner out of it as well as lunch leftovers. I also believe it would be just as great with leftover shredded chicken or turkey breast instead of ground meat.
If your family is like mine and loves spicy comfort food, try out this recipe for Mexican lasagna. It is simple to make and even better to eat! Serve it up with a dollop of your favorite sour cream, a splash of your favorite hot sauce as well as some chips and salsa.
If you would like a salad as well, try to make a "Mexican" version: Chop up some romaine lettuce. Toss in some halved grape tomatoes, olives and a few thinly sliced pieces of avocado. Then, blend equal parts of low fat sour cream and your favorite salsa to make dressing. Toss and serve with a squirt of lime juice.
I'm ready to eat again just writing about it! Enjoy!
Mexican Lasagna
1 or 2 tablespoons olive oil
1 cup diced onion
1 cup green pepper
11/2 pounds of ground meat (turkey or ground sirloin)
1 teaspoon minced garlic
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon sea salt
1/4 teaspoon red pepper
41/2-ounce can of chopped green chiles
15-ounce can Mexican corn (Optional, I did not use this. But, you might like both the additional flavor and color)
14.5-ounce can diced tomatoes
16-ounce can of seasoned refried black beans
4 whole-wheat, 8-inch tortillas
1 cup (or more) shredded reduced fat three-cheese blend
10 ounce can of your favorite enchilada sauce (You won't use all of it).
Paprika to taste
Preheat oven to 350 degrees. Prepare 9-by-9-inch square baking dish with nonstick cooking spray.
Heat olive oil over medium heat in large skillet. Toss in onion, pepper and garlic. Allow to cook 2-4 minutes, until veggies slightly soften and garlic smells fragrant.
Add meat, breaking apart into fine pieces. Cook ground meat until no pink remains.
Add chili powder, cumin, sea salt and red pepper.
Stir in tomatoes, chiles and corn (if using).
Allow meat and veggie mixture to simmer 5 or so minutes, until sauce begins to bubble.
In the meantime, heat refried black beans over medium heat.
To assemble lasagna: Spread bottom of pan with half the refried black beans. Add a layer of half the meat and veggie mixture. Add one-third of the shredded cheese mixture. Top with two tortillas overlapping one another as needed to fit in pan.
Then layer the rest of the refried black beans; followed by the meat mixture; followed by one-third of the cheese.
Top with remaining two tortillas, again overlapping to fit into baking dish.
Pour as much of the enchilada sauce as your baking pan will allow without having overflow in your oven during baking process and top with remaining cheese.
Sprinkle cheese with desired amount of paprika for color.
Bake in oven for 15-25 minutes, until cheese is melted and dish begins to bubble at the sides.
Cool 10 minutes before serving.
Stephanie Hill is a freelance writer and a kindergarten teacher at Burlington Elementary. She is also a lifelong resident of Lawrence County. She can be reached at hill992@zoominternet.net.
