Saturday, September 24, 2011

Zoë's Mexican Lasagna

I won't go so far as to say that I invented this recipe, but I've been making it for years and it's one of my favorite easy and inexpensive comfort foods. It can be made vegetarian or with any kind of meat, as a side dish or a main course, and can be jazzed up with any assortment of veggies, cheese, and salsas. I've made it in every possible baking dish, but it works best in something like this - deep enough for at least four layers, the right size to fit a flat corn tortilla. My number one recommendation would be to use a soft corn tortilla, so that it's easy to cut through after baking. I have been known to actually bend bags of tortillas in the market to determine softness, but it's very important for this dish!

First layer of tortilla in baking dish
Meat, beans, cheese, and salsa layer
Four layers later
Ready to bake

(Makes 6 servings)

10 corn tortillas
1 pound cooked ground turkey (ground beef, steak, or chicken work, too!)
1 can beans (pinto, black, refried)
1 cup shredded cheddar cheese
1 cup salsa
Garnishes as desired - sliced avocado, tomatoes, black olives, tortilla chips, sour cream, etc.

Preheat oven to 350 degrees
Cover bottom of baking dish with tortillas
Add spoonfuls of ground turkey, beans, salsa, and cheese (reserve 1/4 cup)
Repeat tortilla layer and turkey/beans/salsa/cheese layer until you have reached the top of the baking dish
Sprinkle remaining 1/4 cheese on top 
Bake for 20 minutes, or until the cheese is melted and the lasagna is bubbling
Top with additional garnishes (I favor avocado and tortilla chips) and cut into slices


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