Sunday, November 13

Mexican Lasagna!

Here's a twist on an old standard that has always intrigued me, but I have never actually tried until today!!  Mexican lasagna!!  I've seen recipes for this but using tortillas instead of noodles, but that has never really turned my crank, so I created this using oven-ready noodles.  Lasagna has never really been a strong dish of mine, but I gotta tell ya - this one was a big hit!!  I can't wait to eat the left-overs!

Mexican Lasagna
1lb lean ground beef
1/2 cup chopped onion
2 tsp chili powder
1 tsp cumin
2 cloves garlic, minced
1/2 tsp dried oregano
1/2 tsp crushed red pepper
1 680mL jar pasta sauce
3/4 cup water
1 cup black beans, drained and rinsed
1 can corn niblets
1 large jalapeno, chopped finely
9 oven-ready lasagna noodles
2 cups shredded Tex-Mex blend cheese OR cheddar/mozza whatever you have in the house!

In a large skillet, brown the beef and onion over medium high heat.  Drain fat and stir in the spices, sauce, water, beans, corn and jalapeno.  Let simmer for about 5 minutes, to let the flavours develop.

Meanwhile, preheat oven to 350degrees.  Prepare a 13x9" baking dish by lightly spraying with cooking spray.  Spread a cup of the beef mixture in the bottom of the dish.  Lay 3 of the noodles on top.  Spread with more of the sauce and sprinkle with about 1/3 of the cheese.  Lay another 3 noodles on top and begin the cycle again. 

Cover lightly with tin foil and chuck in the oven for 45 minutes.  After time is up, remove foil and broil for about 2 minutes.  Remove from oven and let stand for 10 minutes.

Cut and serve with a bit of cilantro.