Subj : Re: Mexican Lasagna To : Ben Collver From : Dave Drum Date : Sun Oct 26 2025 07:14:44 -=> Ben Collver wrote to All <=- BC> MMMMM----- Recipe via Meal-Master (tm) v8.06 BC> Title: Mexican Lasagna BC> Categories: Beef, Casseroles, Mexican BC> Yield: 10 Servings BC> 2 lb Hamburger BC> 2 pk Taco seasoning BC> 1/2 c Black olives; sliced BC> 2 cn Tomato sauce BC> 2 c Monterey jack cheese; grated BC> Doritos; crumbled fine BC> 2 c Sour cream BC> 2 c Cottage cheese No pasta. Gotta have pasta to be lasagna. BC> Recipe by Sharon Barnard Dibble She always was a day late and a dollar short. Here's the real stuff: MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Mexican Lasagna Categories: Beef, Chilies, Herbs, Vegetables, Cheese Yield: 8 servings Extra virgin olive oil 1 1/4 lb Ground beef 1 ts Salt 1 tb Chilli spice mix 1 tb Ground cumin 1 tb Ground coriander seeds 1/4 ts Cayenne 14 oz Can refried pinto beans 2 md Onions; chopped 1 Red bell pepper; stemmed, - seeded, chopped 3 cl Garlic; peeled, minced 28 oz Can fire roasted crushed or - diced tomatoes 7 oz Can diced green chilies 1/2 ts Dried oregano 12 (6") yellow corn tortillas 2 c Coarse grated Monterey Jack - cheese 2 c Coarse grated Cheddar - cheese MMMMM--------------------------TO SERVE------------------------------- Sour cream Avocado Cilantro Iceberg lettuce Heat 2 tablespoons olive oil in a large sauté pan or cast iron frying pan on medium high heat. Add the ground meat, breaking it up as you add it. Sprinkle with salt. Sprinkle on the chile powder, cayenne, cumin, and coriander. Increase the heat to high. Add another 2 tb of olive oil. Do not stir the meat unnecessarily. Allow the meat to brown on one side, and then stir it so the other side can be browned. As soon as the meat is browned, remove the pan from the burner. The meat will continue to cook in the heat of the pan. Once you are sure that the meat is cooked through, use a slotted spoon to remove the meat from the pan to a bowl. Set aside. Add another tablespoon of olive oil to the empty pan used to cook the meat and set over medium heat. Add the onions and chopped bell peppers. Cook until onions have softened, about 5 minutes. Add the garlic, cook for an additional 1 minute. Add the diced tomatoes, green chiles and oregano. Bring to a simmer. Simmer gently for 15-20 minutes while you prepare the tortillas. While the sauce is simmering, soften the tortillas by frying them in a little oil. In a 9" skillet, heat 1/2 c olive oil on med-high heat until it is sizzling hot, but not smoking. Cook the tortillas one at a time, for 5 seconds on each side, so that they soften, but don't get crisp. Remove the tortillas with a metal spatula or tongs and place on a plate lined with paper towels to soak up excess oil. Set the oven @ 350ºF/175ºC. Lightly oil a 9" X 13" glass or ceramic baking dish. In baking dish, arrange 4 tortillas in one layer, overlapping slightly (tortillas will not cover bottom completely). (If you don't have time to pre-soften the tortillas, coat the bottom of the pan with some olive oil and spread a little sauce over the bottom before adding the tortillas.) Spread half of bean mixture evenly over tortillas in dish and top with half of meat mixture. Sprinkle one third cheese over the meat and spread half of the sauce over the cheese. Repeat layering of tortillas, beans, meat, cheese, and sauce and top with remaining 4 tortillas. Sprinkle remaining cheese over tortillas. Bake casserole on the middle rack for 35 minutes, until the casserole is heated through and the cheese is completely melted and bubbling. Let the casserole stand for 10 to 15 minutes before serving. Serve with sour cream, chopped avocado, chopped cilantro, and thi sliced iceberg lettuce on which has been sprinkled vinegar and salt. Yield: 8 servings Recipe by: Elise Bauer RECIPE FROM: http://www.simplyrecipes.com Uncle Dirty Dave's Archives MMMMM .... Critical mass: A gaggle of film reviewers. --- MultiMail/Win * Origin: Phoenix BBS * phoenix.bnbbbs.net (1:320/219) .