Tuesday, May 5, 2009

Seven-Layer Mexican Lasagna

Happy Cinco de Mayo!!

Yep, when you like food (and cocktails),
then you pretty much make every holiday YOUR holiday.

Well, this was all that was left of dinner by the time I got the camera out.
I guess that means it was good!

Here's the casserole I served to my friends at our casual little get together tonight. I sort of made it up on the fly based on many recipes I had seen floating around.

Seven Layer Mexican Lasagna
8 large flour tortillas
1.25ish lb. ground beef or ground turkey
1 teaspoon cumin
1 cup enchilada sauce
1 tablespoon olive oil
1 large sweet onion, diced
1/2 of a green bell pepper, diced
1/2 of a red bell pepper, diced
1/2 of a yellow bell pepper, diced
1/3 cup red onion, diced
1 clove garlic, minced
1 tablespoon fajita seasoning
1 package of frozen corn kernels
2 cups shredded cheese (sharp cheddar, monterey jack, whatever you like)
About 12-15 tortilla chips, crushed

Preheat your oven to 350 and grease a 9x13 inch baking dish. Line the bottom with 4 of the tortillas, cutting the edges if necessary.

Next, brown the ground beef in a large skillet over medium-high heat, seasoning it with the cumin. Add the enchilada sauce and heat through. Set aside.

In another large skillet, heat the olive oil over medium high heat. Add the onion, peppers, red onion, and garlic. Sprinkle with the fajita seasoning. Cook, stirring until fragrant and softened, about 4 minutes. Add the frozen corn and heat through. Remove from heat.

Next spoon the meat mixture over the tortillas in the baking dish. Sprinkle with half the cheese. Then place the remaining 4 tortillas on top of the cheese. Spoon the corn and veggie mixture over the tortillas. Sprinkle the remaining cheese on top of the veggies. Finally, top with the crushed tortilla chips.

Bake for 30 minutes or until cheese is melted and bubbly. Garnish with cilantro and serve with guacamole and sour cream toppings.

No leftovers - sadness!


Cathy said...

I love Mexican lasagna - the tortillas in place of noodles is always a welcome change! You know it's good when you can't get a picture :)

The Cooking Photographer said...

Hey, I see a little there for ME! It must have been fantastic.

Tashahart said...

I make this all the time. Except i use cottage cheesein the layers and monterey jack for the top. I also use a canned corn drained.. and sometimes I'll do it as a two layer pie and bake it in a glass pie dish.. I cant even remember where I found this, but It's always a hit every single time I make it !

Joelen said...

You know it's good when you can't even take a pic or have leftovers! :)

Krista said...

Made this last night for dinner. Husband approved! Yessss! Thank you.

Oh, just FYI, in the directions it doesn't say when to put the enchilada sauce in. No biggie, I put it in when I browned the meat. But thought you'd like to know.

Thank you for all your wonderful recipes. I drool over your blog daily, and last night was the first of many successes from it, I'm sure!

Ellie said...

Krista -

Oooh, good call! Thanks for letting me know. I've fixed it for future users.

Thanks again!



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