18 August 2011

Recipe: Mexican Lasagna

1 lb ground meat
1 onion, chopped
1 bell pepped, chopped
1 T chili powder
 8 oz cream cheese
1 can enchilada sauce
8 oz shredded Mexican cheese

1.  Brown ground meat with onion and pepper.  Drain.

2.  Stir in chili powder and cream cheese until cream cheese is melted.

3.  Put enchilada sauce in a bowl.  Dip tortillas in enchilada sauce, and line a 9 x 13" pan with one layer of tortillas.  Layer 1/3 cheese, 1/2 meat mixture and another layer of tortillas.  Repeat layers, ending with a cheese layer.

4.  Bake for 20 minutes at 400º.

Notes: I didn't specify how many tortillas because it will depend on which size you use.  Mom used 12" tortillas and only used 2 per layer.  I went with 6" tortillas and used 4 per layer.  If you decide to go with 8", good luck.  Mom used wheat tortillas, which are apparently more absorbent.  She used all of the enchilada sauce.  I used corn tortillas, and it was clear after the first layer that I had way more than 2/3 of the can left, so I started spooning the sauce on liberally after each layer.  At the end, I sprinkled the sauce over the cheese.

This was absolutely delicious.

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