Mashup Mexican Lasagna Food

MEXICAN LASAGNA

Steps:

• Preheat the oven to 425 degrees F.
• Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
• Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

MASHUP MEXICAN LASAGNA

Steps:

• Preheat a dutch oven over high heat. Add 3 tablespoons olive oil, swirl to coat, and add beef. Season generously with salt and pepper and cook, stirring, until beef begins to turn golden, about 10 minutes.
• Add remaining tablespoon olive oil and add onion, bell pepper, and garlic. Saute until softened, about 8 minutes more. Add cayenne, paprika, cumin, coriander, and dried oregano. Cook, stirring, until fragrant, 1 minute. Add tomatoes, beef stock, and red wine vinegar. Bring to a boil, reduce to a brisk simmer, and cook until reduced and nearly all liquid is cooked off, about 20 minutes.
• Meanwhile, preheat oven to 450 degrees F. In a medium bowl, combine white beans, sour cream, and half of mozzarella and queso fresco. Season to taste with salt and pepper.
• Grease a 9" x 13" baking dish with olive oil and spread 1 cup red sauce on the bottom. Create a layer on top with tortillas, cutting to fit if necessary. We used 5 tortillas per layer: 1 in each corner, and then a fifth tortilla, cut in half, placed in the center of the dish, to fill in the gaps. Top tortillas with one-third of the bean mixture and one third of remaining red sauce. Repeat twice more, ending with red sauce. Top with remaining grated cheeses and transfer to oven. Bake until lasagna is warmed through and cheese is bubbling and golden on top, about 20 minutes.
• While lasagna bakes, combine avocados, lemon juice, and lemon zest in a medium bowl. Mash with a fork and season to taste with salt.
• Remove lasagna from oven and let cool 5 minutes before slicing into squares. Serve, garnished with avocado topping.

WEEKNIGHT MEXICAN LASAGNA

Steps:

• Cook/crumble beef, onion, and garlic until beef is browned; drain well.
• Combine beef mixture, beans, chili powder oregano, cumin, salt, and pepper.
• Place layer of uncooked lasagna noodles in bottom on 13 x 9 baking dish.
• Spread half ot the beef mixture over the noodles.
• Top with more noodles and remaining beef mixture.
• Cover with remaining noodles.
• Combine water and salsa and pour over top.
• Cover tightly with foil and bake at 350 degrees for 1 1/2 hours or until noodles are tender.
• Top with cheese and bake uncovered for 5-10 minutes until cheese is melted.
• Top with sour cream, green onions, and olives.

MEXICAN LASAGNA

Steps:

• Chop chicken into small pieces. Toss chicken with some of the salsa and some of the cheddar.
• Cut tortillas into 6 pieces each. Pour a little salsa in the bottom of a 9x13 pan (this recipe makes 2 pans) and layer some tortillas on the bottom to cover.
• Spread chicken/cheese mixture on the tortillas. Top with another layer of tortillas.
• Repeat layers. Spread extra salsa on the top, then sprinkle with cheese.
• Bake at 350 for 30 minutes. Let sit for 10 minutes before cutting.