Corn tortillas stand in for pasta, enchilada sauce for pasta sauce, Mexican blend shredded cheese and queso fresco for mozzarella, parm and ricotta. If you are looking to get the last little bit of sauce out of your jar, add a swish of beer and pour over the top of the finished lasagne--the extra liquid will help keep the dish from getting too dry in the low-humidity freezer.
Mexican Lasagne
Makes 1 13x9 pan (6-12 servings, depending on who you're feeding)
1 lb ground round
1 onion, chopped1 clove garlic, minced
1 tsp cumin
1 tsp corianderabout 15 corn tortillas
5 cups enchilada sauce
4 cups shredded Mexican blend cheese
1 package queso fresco or queso Chihuahua, cubed
1/4 cup beer (optional)
Brown the beef, onion and garlic together until beef is cooked through. Add spices and cook 1 minute more.
The layers of the lasagne go like this:
- 1 cup sauce
- tortillas
- 1 1/3 cup sauce
- 1/2 meat mixture
- 1 1/3 shredded cheese
- 1/2 of the queso
- tortillas
- 1 1/3 cup sauce
- 1/2 meat mixture
- 1 1/3 shredded cheese
- 1/2 of the queso
- tortillas
- remaining sauce + beer
- remaining shredded cheese
Double wrap in foil and plastic wrap to freeze. When ready to bake, thaw lasagne and bake for 1 hour at 350F or until hot in the center. Leave the lasagne covered with foil until the last 15 minutes of baking. You cook the lasagne fully frozen, but it will take closer to 2 or 3 hours and may not heat evenly.
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