When I was at the NOG I made this receipe. When I came home I found that I had changed the original receipe a far amount. I don't like things that are too hot so I switched the jalapino peppers for green chilies and added some mushroom soup for a creamier texture. I will post both how I made it and the original as I don't want to deprive the experimenting to see which is better.
My receipe.
Mexican Lasagna
40 small corn tortillas (I like the flavor of the yellow tortilla best)
1 1/2 lb ground beef with 15% fat
1 ˝ cups chopped onion
2 tablespoons chopped garlic
2 cup bag of Mexican 4 cheese
1 ˝ cups sour cream
1 can cream of mushroom soup
1 can medium pitted olives, chopped
2 cans (4oz) green chilies
2 cups mild salsa
1 can (15 oz) black beans
Separate and soak corn tortillas in a pot of water for 30 minutes.
Cook ground beef, drain. Then add onions, and garlic and cook until onions get translucent. (cook ahead if you want to save time) Mix 3/4 salsa, mushroom soup and 3/4 sour cream in small bowl.
In well oiled 14” Dutch oven, spread the ingredients into layers as follows:
5 tortillas on bottom of pan
˝ beef/onion/garlic mixture
5 tortillas
˝ can of black beans, ˝ of salsa mixture
5 tortillas
˝ cheese, olives and green chilies(optional)
5 tortillas
Repeat the above layers again using remaining ingredients except for sour cream
Top off with remaining cheese, salsa and sour cream.
Put lid on oven and cover with 21-23 coals on top and 8-9 coals on the bottom (350-375 F). Rotate oven clockwise and top counter clockwise every 10 minutes or so until done. Cook 30-45 minutes.
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