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Recipe From the KQ Cookbook: Mexican Lasagna

A holiday or special occasion is a reason to celebrate, and food always makes the celebration complete. With this month’s recipe, we celebrate Cinco de Mayo, a holiday that celebrates Mexican heritage and pride.

This lasagna is great for Mother’s Day and graduations, as well, because it can be personalized to taste. Just like building your own taco, you can make it as hot and spicy as you like.

We baked our lasagna in three smaller dishes, substituting ground turkey for the beef in one of the dishes, and adjusting the baking time accordingly.

The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.

Mexican Lasagna
1 1/2 pounds lean ground beef
2 tablespoons chili powder
1 teaspoon salt
1 teaspoon pepper
1/2 to 1 teaspoon cumin (or to taste)
1 (15-ounce) can stewed tomatoes
1 egg
2 cups cottage cheese
1 teaspoon garlic powder
1 1/2 cups shredded Monterey Jack cheese
1 (10- to 12-count) package corn tortillas
1 1/2 cups shredded cheddar cheese
Shredded lettuce
Chopped fresh tomatoes
Sliced black olives
Chopped onion
Jalapeno peppers

Brown the ground beef in a large skillet, stirring until crumbly, and drain. Add the chili powder, salt, pepper, cumin and tomatoes, and mix well. Cook for about 5 minutes, and set aside. Beat the egg in a medium bowl. Add the cottage cheese, garlic powder and Monterey Jack cheese, and mix well. Line the bottom and sides of a 9″ x 13″ baking pan with the tortillas. Spread the ground beef mixture in the prepared pan. Spread the cottage cheese mixture over the ground beef layer. Bake at 400 degrees for 30 to 40 minutes or until the top is brown. Top with the cheddar cheese, lettuce, tomatoes, olives, onion and jalapeno peppers. Serve with salsa and sour cream.

Yield: 10 to 12 servings

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