Growing up in a family of seven, we rarely ate out or did take-out. My mom cooked dinner practically every night. She has her standard recipes and hardly ever tried anything new. I mean between time constraints and 5 kiddos, it was just easier for her do things that way. I totally get that. We were always expected to eat what was made, regardless of whether we liked it or not. My siblings and I heard "This is not a restaurant." several times throughout our childhood. There were quite a few occasions where I was sent to bed early because I refused to eat something that was served for dinner (White Bean and Ham Hock Stew, Cream of Broccoli Soup, Clam Chowder, anything with a creamy Alfredo sauce, aaaand Liver and Onions-- Do you see a pattern with the exception of the liver? Yup, all creamy.)
This recipe is one of my mom's standards and no one ever turned their nose up at it. In fact, we were lucky if there were ever any leftovers and if there was anything left, my dad usually gobbled it up for lunch the next day while we were all at school. So not fair! Oh well, as an adult, I now enjoy making this whenever I choose, although leftovers are still few and far between.
Mexican Lasagna
2 lbs extra lean ground beef
1/2 cup onion, chopped
4 cloves garlic, minced
3 1/2 tsp chili powder
1 tsp ground cumin
2 1/2 cups tomato sauce
1/2 cup water
12 small corn tortillas
3 cups shredded cheeses (Monterrey Jack, Cheddar, Colby Jack, Pepper Jack)
Extra toppings (optional): Sliced black olives, chopped cilantro, sliced green onions, diced tomatoes
Preheat oven to 350˚ F. In a large saucepan, brown meat over medium high heat. Just before all the pink is gone from the meat, add in onions and garlic. When meat is fully brown and onions are translucent, drain off any excess oil. Add in chili powder, cumin, tomato sauce, and water. Heat and reduce sauce so it's thick, but not pasty.
In a 13x9 baking dish, spoon 1/3 cup sauce into bottom and spread evenly. You will be able to see the bottom of the dish! Layer 4 tortillas on the bottom of the dish. You may have to cut a couple to fit. I usually use two whole ones and cut the other two in half. Spoon 1/3 of the remaining sauce on top of the tortillas. Sprinkle with 1 cup of cheese. Repeat layers with remaining ingredients. You should end up with the top layer as cheese. Feel free to top with extra cheese and any of the other extra toppings you like. Bake for 30 minutes or until the cheese is bubbly and browning. Serve with salsa, sour cream, and guacamole!
Source: Elizabeth's Mom
This recipe is one of my mom's standards and no one ever turned their nose up at it. In fact, we were lucky if there were ever any leftovers and if there was anything left, my dad usually gobbled it up for lunch the next day while we were all at school. So not fair! Oh well, as an adult, I now enjoy making this whenever I choose, although leftovers are still few and far between.
Mexican Lasagna
2 lbs extra lean ground beef
1/2 cup onion, chopped
4 cloves garlic, minced
3 1/2 tsp chili powder
1 tsp ground cumin
2 1/2 cups tomato sauce
1/2 cup water
12 small corn tortillas
3 cups shredded cheeses (Monterrey Jack, Cheddar, Colby Jack, Pepper Jack)
Extra toppings (optional): Sliced black olives, chopped cilantro, sliced green onions, diced tomatoes
Preheat oven to 350˚ F. In a large saucepan, brown meat over medium high heat. Just before all the pink is gone from the meat, add in onions and garlic. When meat is fully brown and onions are translucent, drain off any excess oil. Add in chili powder, cumin, tomato sauce, and water. Heat and reduce sauce so it's thick, but not pasty.
In a 13x9 baking dish, spoon 1/3 cup sauce into bottom and spread evenly. You will be able to see the bottom of the dish! Layer 4 tortillas on the bottom of the dish. You may have to cut a couple to fit. I usually use two whole ones and cut the other two in half. Spoon 1/3 of the remaining sauce on top of the tortillas. Sprinkle with 1 cup of cheese. Repeat layers with remaining ingredients. You should end up with the top layer as cheese. Feel free to top with extra cheese and any of the other extra toppings you like. Bake for 30 minutes or until the cheese is bubbly and browning. Serve with salsa, sour cream, and guacamole!
Source: Elizabeth's Mom
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