Lois Chitwood
Please don’t look at the list of ingredients and think, oh my goodness what is she thinking? It’s really not that many ingredients that you may not already have. When you try this I’m sure that you will love it. This recipe will probably serve about 6-8 people, maybe more.
I prepared this in much greater volume when we would all gather at Mama’s some years ago. I made the mistake one time of using a hot salsa in place of the tomatoes, thinking that it would just spread throughout the whole casserole, for just a bite of heat. Oh my goodness, don’t ever do that, well unless you like the heat and then just go for it. The saying is if you can’t stand the heat then stay out of the kitchen. Problem is I can’t stay out of the kitchen, I gotta cook; or that’s my story and I’m sticking to it. Love you all my dearest friends.
God bless you all and enjoy!
Then Pilate therefore took Jesus, and scourged him. And the soldiers platted a crown of thorns, and put it on his head, and they put on him a purple robe, And said, Hail, King of the Jews! and they smote him with their hands. Pilate therefore went forth again, and saith unto them, Behold, I bring him forth to you, that ye may know that I find no fault in him. Then came Jesus forth, wearing the crown of thorns, and the purple robe. And Pilate saith unto them, Behold the man! – John 19:1-5
Mexican Style Lasagna
1-1/2 lbs. lean ground chuck or ground turkey (well browned and drained)
One medium onion chopped
One 28oz. can crushed tomatoes
One 10oz. can diced tomatoes with green chilies (don’t drain)
One 10oz. can diced tomatoes with green chilies, lime juice and cilantro (do not drain)
2 tablespoons chili powder
1 teaspoon ground cumin
2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
One 16 oz., bag Mexican-blend of shredded cheeses
5 large flour tortillas cut in half
Preheat oven to 350 degrees; spray a 9x13x2 inch baking dish; set aside. In a medium size bowl place cooked and drained ground meat, onion, all 3 cans of tomatoes, then chili powder, ground cumin, garlic powder, salt and black pepper. Mix all together well. Using a large spoon, spoon enough of the meat mixture to just lightly cover the bottom of the prepared baking dish; add a little layer of the shredded cheese, then a layer of the cut tortillas, cut as needed to fit dish, Do not overlap too much. Repeat the layer as directed above, save some of the cheese for topping after baking.
Ending with a layer of the meat sauce. Cover with foil and bake at 350 degrees for about 50 minutes, casserole should be hot and bubbly, uncover and top with sprinkling of cheese, return to oven just until cheese is melted.
Allow casserole to sit for about 10 minutes before serving.
Optional toppings for each serving: shredded lettuce, chopped onion, sour cream, chopped avocado, lime juice, mild or hot salsa and jalapeno peppers.