7-Layer Mexican Lasagna

I've never been a huge fan of lasagna, but given that I've been trying to develop some more casserole recipes that are beef-centric (Nate really doesn't like any other kind of meat), this one seemed worth giving a try.

It wasn't out of this world amazing, but it was definitely satisfying, and kept well for leftovers and lunches throughout the week. Plus, it's super colourful.

7-Layer Mexican Lasagna

6 large flour tortillas
1 lb ground beef
1 tsp. cumin
1 c. enchilada sauce
1 large red onion
1/2 each of green, yellow and red pepper, diced
1 clove garlic, minced
1 tbsp. fajita seasoning
1 pkg. frozen corn
2 c. shredded cheese (I used medium cheddar)
1/4 c. cilantro, chopped

1. Preheat oven to 350 degrees. Grease 9x13" dish and line bottom with 4 tortillas, trimming edges as necessary.



2. Brown meat, seasoning with cumin. Once thoroughly browned, add enchilada sauce and heat through. Set aside.



3. In separate skillet, heat oil, add onion, peppers and garlic. Sprinkle with fajita seasoning. Cook until softened, about 4 minutes. Add corn and heat through. Set aside.



4. Spoon meat mixture over tortillas in dish. Sprinkle with 1/2 cheese. Place remaining tortillas on cheese. Spoon veggies on top. Sprinkle remaining cheese.



5. Bake for 30 minutes. Garnish with cilantrio and serve with guacamole and sour cream.

(Sorry- forgot to take picture once it came out of the oven! Use your imagination!)

Emily's rating: 8 out of 10
Nate's rating: 7.5 out of 10

Tortilla Soup with Black Beans

This was a recipe I adapted from a recent issue of Everyday Food. Much to the horror of my vegan and vegetarian friends, I just don't consider something a full meal unless it contains a dead animal, so I added some leftover shredded rotisserie chicken to the original recipe. I can't imagine making anything Mexican without a little cilantro, so I threw that in too and I think it adds a lot of needed punch. It tasted a little too much like watery salsa without it.

Tortilla Soup with Black Beans (and Chicken!)
3 cloves garlic, minced
1/2 tsp. chili powder
1 can (14.5 oz) diced tomatoes, with juice
1 can (14.5 oz) chicken broth
1 can (14.5 oz) black beans
1 pkg. frozen corn
1 cup cooked, shredded chicken
1/2 cup finely chopped cilantro
1 cup tortilla chips, slightly crushed
1 tbsp. lime juice

1. Heat oil in large skillet. Cook garlic and chili powder, about 1 minute. Add tomatoes with juice, bean, broth, corn, cilantro and 1 cup of water. Season with salt and pepper.



2. Bring to boil and reduce to simmer. Add chicken and lime juice. Continue simmering for 5 minutes to bring chicken up to temperature.



3. Remove from heat. Serve with crushed chips and sprig of cilantro.

Nate's Rating: 9 out of 10
Emily's Rating: 9 out of 10