Mexican Lasagna
Some of my favorite food is authentic, hole-in-the-wall, mom and pop’s shop, South of the boarder, Mexican food. The smells of roasting meats, highly seasoned with Mexican oregano, bay leaf, cumin, onions and lots of GARLIC. These aromas bring memories of happy days living and cooking in California. As a result, the simple, authentic flavors in this Mexican Lasagna recipe make it easy to see how this will become and instant family favorite.
This dish is one of my go-to recipes. I am not a fan of “manufactured” Mexican food so, I try to recreate the Mexican flavors with a modern lasagna vibe. The more gritty and down to earth the food the more truth it reveals about its creator. It also speaks a truth on the plate. Finally, it speaks a truth on the palate.
Try serving this with a simple green salad or dancing on a pool of Spicy Cilantro and Avocado Sauce. This Mexican Lasagna dish will become an instant triumph over the same-old dinner blues. Would I say it is entirely authentic?….no. Does it play on the flavors that make it instantly recognizable as Mexican fanfare?….yes. You say lasagna, you have the attention of the kids. You have the wine poured, and you have my attention!
Simple ingredients, recognizable Mexican flavors, a mellow mix of mesclun simply dressed and you have a family-friendly food feast with this Mexican Lasagna Recipe.
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Mexican Lasagna
Equipment
- Saute pan, springform pan
Ingredients
- 2 pounds Ground turkey or beef 90/10 ground beef
- 1 cup Brown rice cooked
- 1/2 cup Onions finely chopped
- 4 each Garlic cloves, finely chopped
- 2 tsp Ground cumin
- 1 tsp Mexican oregano
- 1 pkg Tortillas, large flour or whole wheat 6-8 tortillas
- 2 cups Mexican blend cheese
- TT each Salt & ground black pepper to taste
- 1 each Non-stick cooking spray as needed
Instructions
- Heat oven to 350 degrees F. Begin by cooking brown rice according to package directions. In a saute pan, add 1 teaspoon of olive oil and brown meat.
- Remove cooked meat onto a plate. Add onions to meat pan and cook until translucent, about 5 minutes. Add garlic and cook another minute. Add cooked meat back to the pan along with the ground cumin and oregano. Mix well to combine. Add the cooked rice and mix well to combine. Adjust seasoning by adding salt and pepper or any more of the ground spices to your taste.
- Lightly spray springform pan completely on the inside. Begin by placing a tortilla in the bottom of pan. Generously add meat and rice mixture, about 1/3 cup to tortilla and spread out across the top. Sprinkle cheese blend on top of meat mixture. Add another tortilla and continue the layering process ending with a tortilla on top. Cover top tortilla with cheese.
- Bake in oven for 25-30 minutes, until cheese is melted and lightly golden brown on top. Remove from oven and let cool for 10 minutes. Begin plating by slicing pie shaped pieces.
