What's Cooking Wednesday - Mexican Lasagna

This is a from the newspaper Mom-tested recipe. I don't subscribe to the paper anymore thanks to the debt diet and the fact that I never seem to have time to actually read it. How Robin manages to read it everyday when she has double the kids I do is beyond me. So Mom noticed this in the paper and made it for dinner one night. We all raved about it so she copied out the recipe which I tucked into my recipe box and promptly forgot about until a couple of weeks ago when Mom whipped it up again in honour of Michael's belated birthday dinner.



Mexican Lasagna

1 clove of garlic, chopped
1 medium onion chopped
1 lb extra lean ground beef
1 tbsp chili powder
1 tsp cumin
1 19 oz can red kidney beans, drained and rinsed
1 cup light sour cream
2 tbsp flour
1 cup tomato sauce
1/2 cup salsa
3 large flour tortillas
1 cup shredded cheddar
1/2 cup crushed tortilla chips
1/4 cup sliced pickled jalapeno peppers, chopped
1/2 cup sliced green olives, optional

Cook garlic, onion, ground beef, chili powder and cumin in a large skillet over medium heat, stirring occasionally for 10 minutes until beef is browned and completely cooked. Drain if necessary. Stir in beans; set aside.

In a bowl, combine sour cream and flout until smooth; set aside. In another bowl, combine tomato sauce and salsa, set aside.

Place 1 1/2 flour tortillas in the bottom of a lightly oiled rectangular baking dish (2 L), overlapping slightly. Top tortillas with half of each of the meat mixture, sour cream mixture, tomato sauce mixture. Repeat layers one more time. Bake at 350 degrees for 30 minutes until bubbly. Top with cheese, olives, chips and jalapenos; bake for 5 minutes longer, until cheese is melted.

Recipe notes: I did make some "Michael adjustments" for this recipe. Michael is not a fan of beans and he will pick them out and leave them on the side. Oddly enough he has no objection to refried beans, so after the meat was cooked I stirred in a can of refried beans. I also cut the cumin by half (Mike some times finds it overpowering) and skipped the olives. That last one was for me. I hate olives, but Mike loves them so I served them on the side along with some extra sour cream and green onions. 5/5

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