Tuesday, February 28, 2012

Blitz Post 1: Mexican Lasagna

I like to go on and on and on and on... I love words, so sometimes my blog entries take WEEKS to write.  Other times, when I'm inspired, I can bang one out in a a day and a half.

The problem is, I have people that want content, and they want content NOW!  I want to give them content NOW too.

So starting with this post I'm going to try something I'm going to call a "BLITZ POST".  I'm still going to continue with my long form posts, but occasionally when I need to get you some good information or a couple of good pictures, etc. you'll get it in this format.  So without further ado,

BLITZ POST 1:  Mexican Lasagna

Mexican Lasagna?  Rick Bayless meets Mario Batali meets Cheap Dad

Grocery List:
  • Corn Tortillas 1 lb.
  • Refried Beans (pinto or black) 15 oz. can
  • Enchilada sauce 24oz.can
  • Queso Cotija (also known as the "Parmesan of Mexico") 16 oz.
  • Mexican Chorizo 1lb
  • Ground Beef 2lb
  • Shredded Cheddar Cheese (or Mexican blend) 16 oz.
  • Diced Tomatoes with Chilis 15oz can
  • Cilantro, 1 fresh bunch

In large skillet, remove casing from chorizo, brown and crumble, retain fat.

While browning, in large lasagna pan, spread a thin layer of enchilada sauce.  Spread refried beans on a tortilla and place bean side up in the pan.  Continue placing tortillas in pan until bottom is covered with a minimum of overlapping.  When chorizo is browned, add to pan.  Add several handfulls of Cotija, some cilantro and several tablespoons of enchilada sauce.

In the large skillet, begin browning the ground beef in fat from the chorizo.  While browning, in large lasagna pan, spread thicker layer of refried beans on another layer of tortillas and place bean side up in the pan. Spread remaining Cotija, the drained can of tomatoes with chilis, some cilantro and several tablespoons of enchilada sauce.  Add another layer of tortillas with a thinner layer of refried beans, the browned and the drained ground beef.  Add several handfulls of Cheddar, some cilantro and several tablespoons of enchilada sauce.

Finally top with plain tortillas, the remaining enchilada sauce, the remaining Cheddar, and several leaves of cilantro.

Bake for 30 minutes at 350 degrees or until the cheese is melted.

For now, this is the first Blitz Post.  Pictures to come later.  Maybe.

 Until next time, I wish you Peace, Love, and Hollandaise Sauce.

1 comment:

Judybelle said...

THANKS for giving us what we want SO quickly!! I'm positively drooling at your over-the-top recipe. I'm thinking that Martha Stewart would have a hard time picking which of your delightful concoctions that she would like you to make on her show. I suppose you grew the cilantro yourself in your own organic garden? ;-)