March 27, 2010

MEXICUBARICAN LASAGNA

6-8 flour tortillas, burrito size
1 packet Sazon seasoning, divided
1 medium onion, finely chopped, divided
1 tbsp. olive oil
1 cup tomato sauce
1 clove garlic, minced
1 packet taco seasoning
1 1/2 lbs ground meat (beef, pork, chicken, turkey)
1 cup your favorite salsa
1 cup your favorite nacho cheese sauce
2 cup shredded cheddar/Monterey Jack cheese
1 cup whole kernel corn
2 cup instant brown rice
1 can black beans, in juices

FOR MEAT:

In large saute pan, brown meat, drain fat, return to heat and add 1/2 of the onion, taco seasoning and 3/4 c water. Cook over meat high heat about 8 minutes; stir in salsa. Set aside.

FOR BEANS:

In medium saucepan, heat olive oil, add remaining onion and saute for a few min, add garlic and sauté for a few minutes more, don't burn the garlic. Add beans, 1/2 the Sazon seasoning packet, tomato sauce and 1 cup water. Bring to a boil and simmer, uncovered, over low heat for about 15 minutes. Set aside.

FOR RICE:

Prepare rice according to package directions, adding the rest of the Sazon Seasoning to the water. Cook as directed. Set aside.

TO BUILD THE LASAGNA:

In an oiled lasagna pan, using about 1/4 of each for each layer, start with 1 1/2 to 2 tortillas, spread with cheese sauce, the meat mixture, rice beans in sauce corn and shredded cheese. Finish top layer with shredded cheese. Cover with oiled foil and bake at 350°F in oven for 30 minutes. Uncover and bake 15 minutes more. Let stand for 10-15 minutes before cutting.

Can be served with more salsa, sour cream and guacamole, if you like.

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