It was a rainy fall weekend here in Southern California and I enjoyed every moment of it. I made a Mexican Tortilla Lasagna for my family. It is a great make ahead dish. There are many versions of this dish on the internet and in old cookbooks. I ended up making mine on the mild side because of the kids but you could spice it up a bit.
Most of my family enjoyed it but one of them suggested it would be better with noodles instead of tortillas, so I just might have to give that a try.
The winner of the Whole Foods Giveaway is Lorna. Congratulations!
Mexican Tortilla Lasagna
Serves 6 – 8
1 lb lean ground beef
1/2 onion, finely chopped
1 1/2 tablespoons chili powder
1 teaspoon cumin
1 can (14.5 oz) fire roasted diced tomatoes with garlic
8 ounces frozen or fresh corn
4 ounces mild enchilada sauce
3-4 8″ flour tortillas
4 ounces Cheddar Cheese shredded
1/4 cup chopped cilantro
Heat oven to 400F. Coat a 8 inch pie pan with cooking spray.
Stir in chili powder, cumin, salt and pepper. Stir in tomatoes, corn and enchilada sauce; bring to a simmer. Remove from heat and stir in cilantro.
Place a tortilla on the bottom of the pie pan. Top with 1 cup of the beef mixture and sprinkle a layer of cheddar cheese. Repeat 3 to 4 times depending on the depth of your pie dish.
Cover with foil and bake for 20 minutes. Uncover and bake an additional 5 to 10 minutes.