March 27, 2010


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


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.


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.


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


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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