Friday, November 20, 2009

Mexican Lasagna

Recipe adapted from: La Mia Cucina
2 cups frozen whole-kernel corn, thawed
5 green onions, sliced thin
2 tablspoons of Worcestershire sauce
2 teaspoons ground cumin
1 tablespoon of chili powder
2 teaspoons dried oregano
1 (14.5-ounce) can diced tomatoes (Rotel)
4 (6-inch) corn tortillas
2 cups Mexican blend or reduced-fat Monterey Jack cheese
1 small can of sliced black olives
Cooking spray
Sour Cream (optional)

1. Preheat oven to 400°.

2. In a large skillet brown the sirloin with 1 tsp. oil, add the chili powder, cumin and Worcestershire sauce.

3. Spray an 8" x 8" Pyrex baking dish with the cooking spray and layer 4 of the tortillas on the bottom. Sprinkle a handful of cheese on the tortillas and then a layer of beef over the cheese. Next comes the salsa, a few tablespoons will do

4. Then sprinkle olives and green onions, followed by another small handful of cheese. Repeat layer starting with 2 tortillas laid diagonally over cheese. Top this layer with the last 2 tortillas, the remaining cheese and the remaining green onions.

5. Bake for 30 minutes in preheated oven or until the cheese is bubbly. Let set for about 5 minutes so it's easier to cut and serve. Top each serving with a dollop of sour cream and more sliced onions, if you so desire.

1 comment:

  1. Mmmm that looks so yummy! I might try to make something like that but without the meat! Maybe refried beans??