Mexican Lasagna |

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1 Brown the bottom beef: Warmth 2 tablespoons olive oil in a big sauté pan or forged iron frying pan on medium excessive warmth. Add the bottom meat, breaking it up as you add it.

Sprinkle with salt. Sprinkle on the chile powder, cayenne, cumin, and coriander. Improve the warmth to excessive. Add one other 2 tablespoons of olive oil.

Don’t stir the meat unnecessarily. Permit the meat to brown on one facet, after which stir it so the opposite facet could be browned.

As quickly because the meat is browned, take away the pan from the burner. The meat will proceed to prepare dinner within the warmth of the pan.

As soon as you might be positive that the meat is cooked by, use a slotted spoon to take away the meat from the pan to a bowl. Put aside.

Add the spices to the beef as it browns Cook the beef until browned and crumbled

2 Sauté onions, bell peppers, garlic, add tomatoes, chiles, oregano: Add one other tablespoon of olive oil to the empty pan used to prepare dinner the meat and set over medium warmth.

Add the onions and chopped bell peppers. Prepare dinner till onions have softened, about 5 minutes. Add the garlic, prepare dinner for an extra 1 minute.

Add the diced tomatoes, inexperienced chiles and oregano. Convey to a simmer. Simmer gently for 15-20 minutes when you put together the tortillas.

Saute the onions and garlic for the sauce Make the sauce with fire-roasted tomatoes

three Prepare dinner the tortillas: Whereas the sauce is simmering, soften the tortillas by frying them in slightly oil. In a 9-inch skillet, warmth half cup olive oil on medium excessive warmth till it’s scorching scorching, however not smoking.

Prepare dinner the tortillas separately, for five seconds on either side, in order that they soften, however do not get crisp.

Take away the tortillas with a metallic spatula or tongs and place on a plate lined with paper towels to take in the surplus oil.

Soften the tortillas in a little oil in a skillet

four Preheat oven: Preheat oven to 350°F and calmly oil a 9×13-inch glass or ceramic baking dish.

5 Assemble the casserole: In baking dish, organize four tortillas in a single layer, overlapping barely (tortillas is not going to cowl backside fully).

(If you do not have time to pre-soften the tortillas, coat the underside of the pan with some olive oil and unfold slightly sauce over the underside earlier than including the tortillas.)

Unfold half of bean combination evenly over tortillas in dish and prime with half of meat combination. Sprinkle one third cheese over the meat and unfold half of the sauce over the cheese.

Repeat layering of tortillas, beans, meat, cheese, and sauce and prime with remaining four tortillas. Sprinkle remaining cheese over tortillas.

To make mexican lasagna add a layer of tortillas in the bottom of a 9x13 baking dish and spread with bean. To make mexican lasagna, add a layer of ground beef on top of the beansTo make mexican lasagna, sprinkle grated cheese over the beef layer To make mexican lasagna, spread half the sauce over the beans, beef, and cheese

6 Bake: Bake casserole on the center rack within the oven at 350°F for 35 minutes, till the casserole is heated by and the cheese is totally melted and effervescent.

Repeat layering until all the ingredients are used up Bake the taco lasagna until the cheese is melted and the edges are bubbling

7 Cool and serve: Let the casserole stand for 10-15 minutes earlier than serving.

Serve with bitter cream, chopped avocado, chopped cilantro, and thinly sliced iceberg lettuce on which has been sprinkled vinegar and salt.



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