Thursday, March 24, 2011

Mexican Lasagna

This was SOOOO yummy!  Pretty easy to make!  And we have about half a pan leftover that we've been enjoying for lunch!!  This is definitely one that we will be making over and over!!

Mexican Lasagna
Recipe from Mel's Kitchen Cafe
1 pound lean ground beef or turkey
1 yellow onion, coarsely chopped
2 garlic cloves, finely minced
1 (6 oz.) can tomato paste
1 Tablespoon chili powder
2 teaspoons ground cumin
dash of ground cayenne pepper
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
3 (8 oz.) cans tomato sauce
1 (14.5 oz.) can diced tomatoes, drained
1 (15 oz.) can black beans, rinsed and drained
1 1/2 cups frozen corn
1 (6 oz.) can olives, chopped
9-12 no-boil (or oven-ready) lasagna noodles
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
1 cup sour cream
8 ounces cream cheese

Preheat the oven to 350 degrees.  Lightly grease a 9X13 inch pan and set aside.

In a large skillet, brown the ground beef or turkey with the onion until meat is no longer pink.  Drain the grease.  The the garlic and tomato paste and stir to combine and cook for about 1 minute.  Stir in the chili powder, cumin, cayenne, oregano, salt and pepper.  Mix well.  Add the diced tomatoes and the tomato sauce and stir to combine.  Add the black beans, corn and olives.  Mix well and heat through, about 5 minutes.

Remove the skillet from the heat and spread about 1/2 cup of sauce in the bottom of the 9X13 inch pan.  (I used a little more...just use enough to cover the bottom of the pan)  Layer 3-4 noodles over the sauce.  I used about 3 3/4 noodles...3 length wise and then I broke the 4th one to fit width wise...worked perfectly!  Now spread 1/3 of the leftover sauce over the noodles.  Dollop 1/3 of the sour cream and 1/3 of the cream cheese across the sauce.  Just use your fingers for the cream cheese and pinch off a little and throw it on!  Sprinkle with 1/3 of the cheeses.  Repeat the layers two more times until all the ingredients are used.

Cover the lasagna with foil and bake at 350 degrees for 35 minutes.  Uncover and bake 10-15 minutes more, until the lasagna is hot and bubbly.  Let stand 10 minutes before cutting into and serving.

I made this in the morning and put it in the fridge until I was ready to bake it and it turned out wonderfully!!  I'm telling you...super delicious!!

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