I made this tonight. Family has almost polished off the whole thing
already. It is much better than the ingredient list would lead you to
believe. Coulda used some minced serrano peppers (or 1/2 tsp cayenne),
but Wife doesn't like it too hot. From memory:

Mexican Lasagna Hotdish!

1 package fresh corn tortillas
1 (1 pound) pkg ground and mechanically separated turkey meat, thawed
1 cup (approx) nacho cheeze flavored sauce [from a humongous can]
1 (19 ounce) can enchilada sauce
1 (16 ounce) can fat-free refried beans [I used Taco Bell brand]
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 turkey, onion, and spices in skillet. Cook until browned, chopping
up with your spatula. Stir in the cheeze flavored sauce and heat
through. Set aside.

Preheat oven to 350 degrees. Pour half the enchilada sauce in a 9x13"
lasagne 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 cheeze 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. Serves about 3, apparently.

* * *

Best regards,
Bob

zxcvbob wrote:
> I made this tonight. Family has almost polished off the whole thing
> already. It is much better than the ingredient list would lead you to
> believe. Coulda used some minced serrano peppers (or 1/2 tsp cayenne),
> but Wife doesn't like it too hot. From memory:
>
> Mexican Lasagna Hotdish!
>
> 1 package fresh corn tortillas
> 1 (1 pound) pkg ground and mechanically separated turkey meat, thawed

Sounds very good but did you really have to tell us about mechanically
separated turkey meat (gack)... couldn't you just fib a little and say
ground pork.

> 1 cup (approx) nacho cheeze flavored sauce [from a humongous can]
> 1 (19 ounce) can enchilada sauce
> 1 (16 ounce) can fat-free refried beans [I used Taco Bell brand]
> 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 turkey, onion, and spices in skillet. Cook until browned, chopping
> up with your spatula. Stir in the cheeze flavored sauce and heat
> through. Set aside.
>
> Preheat oven to 350 degrees. Pour half the enchilada sauce in a 9x13"
> lasagne 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 cheeze 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. Serves about 3, apparently.
>
> * * *
>
> Best regards,
> Bob

Sheldon wrote:
> zxcvbob wrote:
>
>>I made this tonight. Family has almost polished off the whole thing
>>already. It is much better than the ingredient list would lead you to
>>believe. Coulda used some minced serrano peppers (or 1/2 tsp cayenne),
>>but Wife doesn't like it too hot. From memory:
>>
>>Mexican Lasagna Hotdish!
>>
>>1 package fresh corn tortillas
>>1 (1 pound) pkg ground and mechanically separated turkey meat, thawed
>
>
> Sounds very good but did you really have to tell us about mechanically
> separated turkey meat (gack)... couldn't you just fib a little and say
> ground pork.

Ground chuck, or half ground round and half ground pork woulda been
better, but nasty ground turkey is what I used -- and it makes a better
story. ;-)

-Bob

Sounds a lot like mom's Enchilada pie... :-)
I'd probably skip the cheese sauce and add more jack cheese but it does
sound good!

You can get canned chiles that would really zip this up even more.
I'd also add a whole onion and some garlic.

Thanks for posting this!


In article >,
zxcvbob > wrote:

> I made this tonight. Family has almost polished off the whole thing
> already. It is much better than the ingredient list would lead you to
> believe. Coulda used some minced serrano peppers (or 1/2 tsp cayenne),
> but Wife doesn't like it too hot. From memory:
>
> Mexican Lasagna Hotdish!
>
> 1 package fresh corn tortillas
> 1 (1 pound) pkg ground and mechanically separated turkey meat, thawed
> 1 cup (approx) nacho cheeze flavored sauce [from a humongous can]
> 1 (19 ounce) can enchilada sauce
> 1 (16 ounce) can fat-free refried beans [I used Taco Bell brand]
> 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 turkey, onion, and spices in skillet. Cook until browned, chopping
> up with your spatula. Stir in the cheeze flavored sauce and heat
> through. Set aside.
>
> Preheat oven to 350 degrees. Pour half the enchilada sauce in a 9x13"
> lasagne 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 cheeze 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. Serves about 3, apparently.
>
> * * *
>
> Best regards,
> Bob
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
zxcvbob > wrote:

> I made this tonight. Family has almost polished off the whole thing
> already. It is much better than the ingredient list would lead you to
> believe. Coulda used some minced serrano peppers (or 1/2 tsp cayenne),
> but Wife doesn't like it too hot. From memory:
>
> Mexican Lasagna Hotdish!
>
> 1 package fresh corn tortillas
> 1 (1 pound) pkg ground and mechanically separated turkey meat, thawed

> * * *
>
> Best regards,
> Bob

What the dickens is "ground and mechanically separated" turkey meat?
Recipe sounds good, BTW. No one here bedsides me would eat it. Heathen.
--
http://www.jamlady.eboard.com

"Melba's Jammin'" > wrote in message
...
> What the dickens is "ground and mechanically separated" turkey meat?
> Recipe sounds good, BTW. No one here bedsides me would eat it.
> Heathen.

lips and eyebrows?

Melba's Jammin' wrote:

>> 1 package fresh corn tortillas
>> 1 (1 pound) pkg ground and mechanically separated turkey meat, thawed


I wondered about that too.

Also is there such a thing as a package of fresh corn tortillas? Fresh =
homemade!??

Weird.

Andy

Andy wrote:
> Melba's Jammin' wrote:
>
>
>>>1 package fresh corn tortillas
>>>1 (1 pound) pkg ground and mechanically separated turkey meat, thawed
>
>
>
> I wondered about that too.
>
> Also is there such a thing as a package of fresh corn tortillas? Fresh =
> homemade!??
>
> Weird.
>
> Andy


No, actually they are somewhat stale. But they are pliable. I wanted
to distinguish between hard taco shells that a lot of recipes like this use.

Best regards,
Bob

Melba's Jammin' wrote:
> In article >,
> zxcvbob > wrote:
>
>
>>I made this tonight. Family has almost polished off the whole thing
>>already. It is much better than the ingredient list would lead you to
>>believe. Coulda used some minced serrano peppers (or 1/2 tsp cayenne),
>>but Wife doesn't like it too hot. From memory:
>>
>>Mexican Lasagna Hotdish!
>>
>>1 package fresh corn tortillas
>>1 (1 pound) pkg ground and mechanically separated turkey meat, thawed
>
>
>>* * *
>>
>>Best regards,
>>Bob
>
>
> What the dickens is "ground and mechanically separated" turkey meat?
> Recipe sounds good, BTW. No one here bedsides me would eat it. Heathen.

Frozen ground turkey in a plastic chub. If you look at the fine print
on the package, it's a mixture of ground turkey and mechanically
separated turkey. So I mentioned it because it sounds awful. The
recipe is very good.

You don't really wanna know what mechanically separated turkey meat is.
(of course you do: http://www.fsis.usda.gov/oa/pubs/lablterm.htm )

Bob

zxcvbob wrote:

> You don't really wanna know what mechanically separated turkey meat
is.
> (of course you do: http://www.fsis.usda.gov/oa/pubs/lablterm.htm )
>
> Bob


I was close. I imagined a turkey with its wings and legs strung apart
and then BLAMO pulled apart... then ground up.

I know... EWWWWWW...



Andy

Andy wrote:
> Melba's Jammin' wrote:
>
> >> 1 package fresh corn tortillas
> >> 1 (1 pound) pkg ground and mechanically separated turkey meat, thawed
>
>
> I wondered about that too.
>
> Also is there such a thing as a package of fresh corn tortillas? Fresh =
> homemade!??
>
> Weird.

Absolutely, and many brands, delivered hot throughout the day... just
depends where you live, probably not in your *weird* lilly white
neighborhood, but throuhgout the NYC metro area (where there are many
tortilla factorys) there are lots of Latino markets... you'd be amazed
how different their wares from your sterile invironment. Mmmm, I miss
those hot gorditas.

Here's one popular Latino chain: http://comparesupermarkets.com

Sheldon

On Sun, 16 Oct 2005 22:06:05 -0500, zxcvbob >
wrote:

>I made this tonight. Family has almost polished off the whole thing
>already. It is much better than the ingredient list would lead you to
>believe. Coulda used some minced serrano peppers (or 1/2 tsp cayenne),
>but Wife doesn't like it too hot. From memory:
>
I made a 'mexican lasagna' using corn chips, ground turkey fried with
cajun spice and a green bell pepper, canned crushed tomato, canned
chilli beans, and a can of corn. And lots of mexican grated cheese of
course. It was pretty darned good when all was said and done.

--
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
Online photo album - http://community.webshots.com/user/kajikit

On Mon, 17 Oct 2005 13:59:40 -0400, Karen AKA Kajikit wrote:

>On Sun, 16 Oct 2005 22:06:05 -0500, zxcvbob >
>wrote:
>
>>I made this tonight. Family has almost polished off the whole thing
>>already. It is much better than the ingredient list would lead you to
>>believe. Coulda used some minced serrano peppers (or 1/2 tsp cayenne),
>>but Wife doesn't like it too hot. From memory:
>>
>I made a 'mexican lasagna' using corn chips, ground turkey fried with
>cajun spice and a green bell pepper, canned crushed tomato, canned
>chilli beans, and a can of corn. And lots of mexican grated cheese of
>course. It was pretty darned good when all was said and done.

I'm sorry folks, but to my way of thinking, something without lasagna
noodles, is not Lasagna. The above layered hot dish look delicious,
but it's not Lasagna. Ymmv.

Pan Ohco

Pan Ohco wrote:
> On Mon, 17 Oct 2005 13:59:40 -0400, Karen AKA Kajikit wrote:
>
> >On Sun, 16 Oct 2005 22:06:05 -0500, zxcvbob >
> >wrote:
> >
> >>I made this tonight. Family has almost polished off the whole thing
> >>already. It is much better than the ingredient list would lead you to
> >>believe. Coulda used some minced serrano peppers (or 1/2 tsp cayenne),
> >>but Wife doesn't like it too hot. From memory:
> >>
> >I made a 'mexican lasagna' using corn chips, ground turkey fried with
> >cajun spice and a green bell pepper, canned crushed tomato, canned
> >chilli beans, and a can of corn. And lots of mexican grated cheese of
> >course. It was pretty darned good when all was said and done.
>
> I'm sorry folks, but to my way of thinking, something without lasagna
> noodles, is not Lasagna. The above layered hot dish look delicious,
> but it's not Lasagna. Ymmv.

Perhaps your preconceived notion of what constitutes *The* lasagna
noodle is kind of narrow minded... you need to get out more. All
that's required of lasagna is that it's a *layered* dish with *some
sort* of flat noodle, not a specific noodle... just because your mamma
had an on going affair all through your formative years with some dago
buffoon named Ronzoni is in no way the be all to end all. No reason a
pile of crepes can't a lasagna make... especially good layered with
onion, potato, lox, and egg scrambled, with a creamy dill sauce, served
garnished with chives and salmon roe. Doncha know WOPS are the
boringest cooks on the planet... in fact there's no such thing as an
'taliano cook, the very best they can offer is an assembly line baboon
what can only ape other's coozine, and not very well. Ya know, the
dagos don't have a chefs knife... closest they get is the stilletto
shiv, and it ain't for cookin' up anything unless it's trouble. Well,
okay, gotta give credit where credit is due... they gotta da c-menta
trowel and da ice-a peek! <G>

Ahahahahahahahahahahahaha. . . .

Sheldon

On 2005-10-17, Melba's Jammin' > wrote:

> What the dickens is "ground and mechanically separated" turkey meat?
> Recipe sounds good, BTW. No one here bedsides me would eat it. Heathen.

Mechanically separated poultry (MSP) is a poultry food product produced by
high pressure machinery that separates bone from poultry skeletal muscle
tissue and other edible tissue by first crushing the bone and then forcing
bone and tissue through a sieve or a similar screening device. The result
is a blend of soft tissue with a paste-like consistency and a cake-batter
form. The final paste-like material, has a physical form and texture that
differs materially from other boneless chicken and turkey products that are
deboned by hand.

In November 1995, USDA's FSIS issued a rule requiring labels to list
mechanically separated poultry as an ingredient in processed products such
as hot dogs and bologna as "mechanically separated chicken or turkey"
instead of simply "chicken" or "turkey." This requirement goes into effect
on the labels of products that include MSP as an ingredient in November
1996. MSP is a safe and wholesome food product with nutritional
characteristics similar to ground poultry. Because of its cake-batter
texture, it is ideally suited for use in hot dogs, bologna, nuggets,
patties, sausages and luncheon meat-type products.

http://www.fsis.usda.gov/OA/pubs/grndpoul.htm

--
Clay Irving >
Pessimism is only the name that men of weak nerve give to wisdom.
- Mark Twain