Hi Yall!
I agree with every thing here and every one here!
Amanda, please take care of yourself!
Try to find a breeze from fans, and
drink water, or electrolyte water, when you can!
Today I had a medical test.
All went well.
I don't know results,
though I expect it to be ok!
Since I was semi-fasting,
and test done where I work,
I went to staff break room,
where a co-worker brought
a casserole he cooked!
It was Mexican Lasagna!
Reminded me of taco soup
in a casserole!
The base and layers are tortillas!
His casserole and this recipe use flour tortillas.
It's probably also possible to use corn tortillas.
I think the recipe is easily adaptable.
This recipe mixes refried beans with meat.
At work, the dish had pinto beans.
Other recipes use black beans.
Some recipes layer the beans with the corn.
This recipe uses enchilada sauce.
I saw a recipe that subbed salsa,
that I thought would be tasty!
So it looks like an easily adaptable recipe,
for your favorite beans, cheese, sauce!
Hope it's a recipe idea you can save for cooler days!
Mexican Lasagna
INGREDIENTS
▢2 teaspoons olive oil
▢1 pound ground beef I use 90% lean
▢1/2 cup onion finely diced
▢1 teaspoon minced garlic
▢1 packet taco seasoning
▢4 ounce can diced green chiles drained
▢14 ounce can diced tomatoes drained
▢1/2 cup corn kernels fresh, thawed from frozen, or canned
▢16 ounce can refried beans
▢10 ounce can red enchilada sauce divided use
▢12 flour tortillas 8 inch size
▢3 cups shredded cheddar cheese divided use
▢2 tablespoons chopped cilantro
▢cooking spray
▢toppings such as pico de gallo, sour cream and guacamole optional
INSTRUCTIONS
Preheat the oven to 375 degrees F. Coat a 9"x13" baking dish with cooking spray.
Heat the olive oil in a large pan over medium high heat. Add the beef and cook, breaking up the meat with a spatula, for 4-5 minutes.
Add the onion and cook for 3-4 minutes or until softened. Add the garlic and cook for 30 seconds.
Stir in the taco seasoning until the meat and onions are thoroughly coated.
Add the green chiles, diced tomatoes and corn to the pan, then stir to mix everything together.
Add the can of refried beans. Stir until the mixture is thoroughly combined.
Spread a thin layer of enchilada sauce over the bottom of the baking dish.
Cut the tortillas in half, and layer 6 tortilla halved to fit in the dish. Spread 1/3 of the enchilada sauce over the tortillas, then sprinkle with 1/2 cup of cheese. Spread 1/3 of the bean and meat mixture over the cheese.
Repeat the layers, ending with layers of tortillas, enchilada sauce, and the remaining cheese.
Cover and bake for 20 minutes, then uncover and bake for an additional 20 minutes or until cheese is melted and browned.
Sprinkle with cilantro. Add any desired toppings, then cut into squares and serve.
NUTRITION
Calories: 499kcal | Carbohydrates: 41g | Protein: 29g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 81mg | Sodium: 1621mg | Potassium: 441mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1193IU | Vitamin C: 10mg | Calcium: 401mg | Iron: 5mg
Source:
https://www.dinneratthezoo.com...
