ErinGoScratch Recipe- Mexican Lasagna

Of all the hearty seasonal dishes I make in these “comfort food months”, my Mexican lasagna is the most requested.

The aromatic blend of meats, vegetables, spices and creamy cheesiness calls out two flights down to our arriving guests, some with their own Lock and Lock QVC containers for leftovers. I make a full tray for a party and rarely have any left. It can be made on a smaller scale just as easily. I will make this recipe for a serving for six.

I use a Temptations roundish dish because it is perfect for the large Burrito-style white tortillas that help create perfect levels of deliciousness.

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Toast the tortillas over an open flame (if you are comfortable and careful) or in a large pan. The idea is to get a little char and some puffiness out of the tortilla that will help create the layers. For larger trays, toast tortillas and layer like a regular lasagna.

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Toasting tortillas for Mexican lasagna.

Make corners tight so layers stay intact initially. Once it starts bubbling, stick some extra cheese in their to create “magic” pockets. Everything goes in to this dish hot, so you can achieve some nice crispy bits.

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Bottom layer tortilla.

After setting your first tortilla layer in a lightly oiled pan. A layer of cream cheese on the bottom or some shredded cheddar is a nice touch.  This is the meat/protein level. You can use a thick chili here, chopped meat (beef, pork, turkey or lamb) with a can of chopped tomatoes, sautéed chicken, shrimp, chorizo or sausage. You can mix it up, too. There are no rules. Just make sure to be liberal with sauce and keep this level moist. A layer of cheese on top and time to add another toasty tortilla. It is never the same thing twice. Take stock of your fridge. This recipe is adaptable to any protein.

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Layering the bottom level of meat and cheese.

Mexican lasagna is a great way to use up leftover odds and ends of cheeses that are two nice to be tossed. I’ve used vegetables of many kinds like zucchini, eggplant, peppers of any color, shallots, carrots, onions, olives, rice and mushrooms. Sautee veggies down with oil and spices.  Hot peppers to taste. Add a little cheese here, too, and top with one more tortilla layer

 

Now you can go as many layers as your pan can handle. Once you are ready to top it off, add a layer of black beans, scallions, jalapenos, cheese and sauce (or any variation of them all). Now it is time for the oven. 425 degrees for twenty minutes uncovered, then twenty minutes at 325 degrees.

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Veggie layer of Mexican lasagna.

Now you can go as many layers as your pan can handle. Once you are ready to top it off, add a layer of black beans, scallions, jalapenos, cheese and sauce (or any variation of them all). Now it is time for the oven. 425 degrees for twenty minutes uncovered, then twenty minutes at 325 degrees.

 

Remove from oven and let it sit for ten minutes.  Serve with guacamole, sour cream, salsa or salad.

 

JKS 11/11/17

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