It being Cinco De Mayo, I’ll follow the rest of the USA and do something Tex-Mex. Not true Mexican, but “Gringo Mexican”, just as “Cinco De Mayo” is not a true holiday in Mexico, but is a major “Gringo Holiday”.
Layering flour tortillas, with a chili, refried beans, cheese, and enchilada sauce, thence baking to cook through and melt the cheese, and resting to set, can produce a SouthWestern flavored “Lasagna” bake.
Most people will do this in a 9×13 bakers dish. I shall use a 10″ spring form pan. Why? I do not have to cut the tortillas, it makes a wonderful presentation, and it will drive my guests crazy about how I did that…
- 1 Lb Protein Beef, Chicken, Veggie
- 1 ea Onion Medium Minced
- 2 cups Salsa
- 2 ea Jalapeno Diced
- 1 tbsp Taco Seasoning
- 6 ea Tortillas Flour
- 3 cups Cheese Mex-Tex Blend, shreaded
- 1 tbsp Oil Neutral (canola, corn,etc)
- 1 tbsp Garlic Minced
- 1 can Black Beans
- 1 can Refried beans
- 1 can Enchilada Sauce Red or Green
- 1 cup Tortilla Chips crushed
- Heat a large cast iron skillet over medium heat, Add oil and heat until it shimmersPreheat oven to 375
- Add protein and cook until done. (this will vary based on the protein) Drain any grease / liquid
- Add the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper; cook through.
- Spread 1 cup protein mixture in a greased 13x9-in. baking dish. Layer with two tortillas, a third of the remaining protein mixture and 1 cup cheese. Repeat layers. Top with remaining tortillas and protein mixture.
- Cover and bake for 30 minutes.
- Uncover, sprinkle with cheese and crushed tortilla chips, bake an additional 10 minutes; Rest for 10 minutes
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