On Jul 10, 11:00*pm, zxcvbob > wrote:
> ItsJoanNotJoann wrote:
> > Thanks all for the tips and comments. *I'm going to be trying this
> > within the week and wanted to know how this recipe I posted sounded.
> > Oh, and not a fan of cilantro at all, but cumin yes!
>
> Here's my recipe (originally posted here about 6 years ago.) *I've also
> made something similar but meatless with tofu, black beans, corn, etc.
> when vegetarian daughter was visiting.
>
> You can use red or green enchilada sauce.
>
> I should make this for the next church potluck...
>
> *Bob's Mexican Lasagna Hotdish*
>
> 1 package fresh corn tortillas
> 1 (1 pound) pkg ground beef or turkey, thawed
> 1 cup (approx) nacho cheese sauce [from a humongous can]
> 1 (19 ounce) can enchilada sauce
> 1 (16 ounce) can fat-free refried beans
> 1/2 large yellow onion, chopped
> 1 Tbsp chili powder
> 1 big pinch ground cumin
> 1 big pinch dried oregano
> garlic powder to taste
> Monterrey jack cheese, or medium cheddar, grated
>
> Mix ground meat, onion, and spices in skillet. *Cook until browned,
> chopping up with your spatula. *Stir in the cheese sauce and heat
> through. *Set aside.
>
> Preheat oven to 350 degrees. *Pour half the enchilada sauce in a 9x13"
> lasagna pan. *[I should have greased it] *Cut a bunch of the tortillas
> in half so they'll fit in the pan better. *Spread the beans on enough of
> the tortillas to cover the bottom of the pan. *Cover with another layer
> of tortillas. *Spread the meat and cheese mixture over that second layer
> of tortillas. *Cover with a third layer of tortillas. *Pour the
> remaining enchilada sauce all over. *Rinse the can with a little water
> and pour that in too. *Cover with aluminum foil and bake for 30 minutes..
> * *Take out of oven, remove the foil, and sprinkle with that grated
> cheese that you thought I forgot about to cover the top. *Put back in
> the oven, uncovered, for ten minutes. *Allow to rest for 5 minutes
> before cutting.

Sounds delicious, but instead of enchilada sauce, how about try
something a little thicker and heartier like a chile sauce? You can
pretty much use it anywhere you would use an enchilada sauce and get a
unique southwestern flavor. http://www.stokeschile.com/shop-products