Thursday, February 16, 2012

Mexican Lasagna

This dish is super easy and is mostly assembly.  Serve with sour cream, guacamole and a green salad. It's also good with Spanish rice (substitute a 1/4 cup of salsa for water in rice cooker). Yum!

Flour tortillas
Jar of salsa (I like Muir Glen)
Shredded Mexican blend cheese
Can of black beans
One box of LightLife Smart Ground (It's vegetarian meat that is so good My Heart's Desire did not know if was vegetarian for years!)
Fresh or frozen diced onion
Frozen or canned corn
Can of fire roasted tomatoes
Small can of chopped or sliced olives
3 cloves of garlic
1 t paprika
1 tsp cayenne pepper
1 tsp cumin
1 tsp garlic powder
Salt, pepper

Preheat oven to 350*

Cook the Smart Ground with diced onions and spices.  It takes only a few minutes and since it isn't really meat, it's not greasy and there's no fat to drain.  

Spray a square Pyrex dish with Pam.

Spread salsa over the bottom of the pan.  Add a tortilla.  Pour in some ground, beans, cheese, salsa, corn, tomatoes, and olives.  Put down another tortilla and repeat a couple more times. 

On the top tortilla, pour lots of salsa, cheese, and olives.  Cover the dish in foil.

Bake covered for 20-25 mins.  Then take off the foil and bake for another 5 mins or until the cheese is all melty.

Voila!  Dinner is ready.  Makes enough to feed 2 hungry people at dinner with a leftover lunch or two.

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