 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
I got two marriage proposals after serving this recipe at a pot-luck dinner at work. And I was already married with four children! It is always a hit with the fellows! It is hearty and cheesy. Ingredients:
1 lb lean ground beef |
1 large onion, finely chopped |
2 -4 garlic cloves, minced |
2 bell peppers, seeded & diced |
2 fresh ancho chilies, seeded & diced |
2 tablespoons new mexico chile powder |
2 teaspoons ground cumin |
1 teaspoon crumbled dried oregano |
1/2 teaspoon ground cinnamon |
1 teaspoon black pepper |
2 teaspoons salt |
24 ounces mild salsa |
15 ounces black beans, drained |
15 ounces whole kernel corn, drained |
16 ounces sour cream |
2 eggs, slightly beaten |
1/2 cup grated parmesan cheese (use mexican variety if available) |
2 tablespoons chopped fresh cilantro or 2 tablespoons flat leaf parsley |
12 ounces shredded colby-monterey jack cheese |
8 ounces shredded sharp cheddar cheese |
10 (8 inch) flour tortillas, cut into half-moons |
Directions:
1. Preheat oven to 350°F and spray 9 x 13 inch pan with Pam; set aside.
2. Brown ground beef with onion, garlic and peppers, drain grease. Stir in seasonings (next 6 ingredients). Simmer about 8-10 minutes. Add salsa and heat until it is bubbly.
3. While sauce simmers, in medium bowl, mix sour cream, beaten eggs, Parmesan cheese and cilantro or parsley. Stir in 1/2 cup of Colby-Jack cheese. Set aside. Mix the remaining shredded cheeses together.
4. Line greased pan with 1/3 of tortillas. Spread with 1/3 of sauce; drained, black beans; half of sour cream mixture and 1/3 of mixed cheeses.
5. Next: layer 1/3 of tortillas; 1/3 of sauce; drained, corn; remaining half of sour cream mixture and 1/3 of cheese.
6. Finally: layer remaining 1/3 of tortillas and remaining 1/3 of sauce. Wrap pan snugly in foil. Bake 35-40 minutes. Remove foil, top with remaining cheese. Bake additional 12-15 minutes until lasagna is bubbly and cheese is lightly browned.
|
|