mexican lasagna

I'm am constantly on the look-out for casserole recipes that do not include cream-of-something soup in the ingredients. I picked up the recipe for this at the grocery store and decided to give it a try.

It was good, and the kids actually ate it. Bonus. We don't normally eat corn tortillas but I really liked them as the "noodle" layer of the lasagna. The cottage cheese was also good in it. I think next time I may put in more salsa or a can of tomato sauce to make it a bit more saucy. I also put in a can of beans to up the protein and fiber.

Mexican Lasagna

1 lb lean ground beef (I always use at least 93% lean)

1/2 cup chopped onion

1/2 cup chopped green pepper

2 1/2 cups thick'n'chunky salsa

1 can (11 oz.) whole kernel corn, drained

1 tsp chili powder

1 tsp ground cumin

12 corn tortillas (6 inch) divided

1 container (16 oz) cottage cheese (I used fat-free)

1 cup shredded sharp cheddar cheese

1 can (2 1/4 oz) sliced pitted ripe olives, drained (left this off mine)

Instructions:

Preheat oven to 375. Brown meat in large skillet on medium heat; drain. Return meat to skillet. Add onions and peppers; cook until crisp-tender, stirring occasionally. Add salsa, corn and seasonings; mix well.

Layer one third of the meat mixture and one half each of the tortillas and cottage chesse in 13x9-inch baking dish. Trepeat layers; cover with remaining meat sauce. Sprinkle with Cheddar cheese and olives.

Bake 30 minutes or until heated through.

Makes: 8 servings

homemade tortillas

Did you guys know how easy it is to make your own tortillas?

I just found out.

My kids like tacos, but they ate even more of them when I made these.

And my kids usually wonder why I had to go mess things up by turning it into homemade.

(I also have tried a different recipe using all wheat flour, but it didn't go over quite so well. I'll let you know when I work that one out.)

Flour Tortillas

(from recipezaar)

3-4 cups all purpose flour

1 tsp. salt

2 tsp. baking powder

1/2 cup shortening

1- 1 1/2 cups warm water

Combine the 3 cups of flour, salt, and baking powder in a bowl.

Either by hand, or with a pastry blender, work in the shortening until crumbly.

Slowly add water. (start with 1 cup and slowly work in more as needed)

With your hands, knead vigorously for 2 minutes, until a nice dough ball forms.

Cover and let sit 15 minutes. (this makes the dough easier to roll out)

Take a ball of dough (golf-ball sized for a small tortilla)

Roll in flour to cover.

On a floured surface, roll out dough evenly and very thin. (a thicker dough will give you more of a pita bread or thicker wrap which, in fact, I like)

Place each tortilla on a medium hot cast iron skillet. (I used a regular fry pan)

Cook for about 1-2 minutes on each side or until it no longer looks doughy.

(ingredients can be adjusted to get the right dough consistency)

Black Bean and Corn Salsa

Here's a great recipe for any New Year's Eve celebrations.

I can eat this stuff by the bucket. I use it to top lots of different things, but of course it is good with chips or by itself if you are a real purist.

I made some recently to take to a party, but I threw together a cheeseball at the last second so I could keep this home.

Black Bean and Corn Salsa


1 can corn, drained
1 can black beans, drained
1 bunch of green onions, chopped
1 bunch cilantro, cut fine
2 tomatoes, chopped
1 green pepper, chopped
1 red pepper, chopped
1/3 bottle of Fat Free Italian Dressing (about 2/3 cup)


Mix all ingredients in bowl and serve with chips. (This is also better when you make it ahead and let all the flavors "marry")

Chicken Enchilada

You need cubed chicken, tortilla shells, shredded cheese, sour cream, a can of cream of chicken and mushroom (they come mixed in a can now), milk, enchilada powder.

I cook the chicken about 3 chicken breast
in a bowl I mix the soup and about a 1 1/2cups of sour cream with a can of milk (using the can the soup was in) add half a package of enchilada powder, mix together if you need it a little thinner add some more milk, you can add the cheese to this mix or keep it out and add it as you go. (If I am using this for enchilada pie I make it thinner and don't add the cheese to it until after I have put some on the bottom of the pan.) Cook for about 25-30 min on 350

This is a recipe that I came up with on my own and so I don't really have measurements for you sorry, If I am making regular enchilada's I add rice in the tortillas along with the chicken and cheese, you could also add green chilies (the kind you get in the can) to the soup mixture. Enjoy