Mexican Lasagna
Hooray, time for another "what am I looking at? I guess I'll have to take his word for it" casserole pictures.
I really wanted to call this Taco Pie, but we used an 8 x 8 square baking dish so it came out more like lasagna. If you wanted you could easily use a pie dish and a larger tortilla to make it a pie. Here is what you need:
1 medium onion
1 lb. ground beef
3 tbsp. chili powder
1 1/2 tsp. salt
1 tsp. ground cumin
1/8 tsp. pepper
1/2 C. water
8 - oz. can refried beans
Taco veggies (corn, diced tomatoes, peppers, green onions, whatever you like, NOT lettuce)
2 - 7 1/2-oz. jars of salsa (divided)
3 - 8 inch (burrito size) flour tortillas
1 cup sour cream
2 cups shredded cheese
Peel and chop onion and saute with in a skillet (2-3 mins). Add ground beef and brown over medium heat; drain. Add chili powder, salt, cumin, pepper and water. Cook, stiring occassionally for 5-10 minutes, or until water has evaporated. Stir in the refried beans. Remove from heat and set aside. Spread half a jar of salsa in a 8 x 8 or 9 x 9 inch baking dish. Place one tortilla on top of the sauce. Spread the meat on top of the tortillas; evenly spread sour cream on top. Pour the other half of the jar of salsa over the top of the meat and sour cream. Place a second tortilla on top. Spoon on another half jar of salsa on top of the tortilla. Add the taco vegetables/topping you've chosen. Sprinkle half the cheese and on the taco veggies and place a tortilla on top. Pour remaining salsa and sprinkle rest of cheese on top. Cover with foil. Bake at 350 degrees for 40 minutes.
Top with shredded lettuce if you want.
Yield: 6 servings
Very simple, not too expensive and totally delicious. I'd recommend letting it rest for 5 minutes when it comes out of the oven. I am not really sure what makes this any different from a wet burrito or an enchilada, because it seems like every Mexican dish I try ends up basically the same. For the time being, I'm chalking it up to my love for cheesy beef and sour cream soft tacos. Anyhow, chicken would be a good substitute for beef, and I am almost certain that at some point I'll be finding out how this tastes as a vegetarian dish.
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