Friday, March 16, 2012

Mexican Lasagna


A nice BIG slice of Mexican Lasagna is perfect after a morning on the XCountry trails.
For warmth during these cold and frankly pretty blistery months a lot of us turn to comfort foods to warm up and relax after a long day at work or on the slopes; hopefully the latter!

 Mac & Cheese is popular here in the US but all that cheese and cream and pasta just doesn’t appeal to us. When Shawn and I want comfort food I make slow cooked roasts with red wine and balsamic gravy, yummy baked enchiladas or even curry.

One of our new favorites however is Mexican Lasagna. It’s inspired by a recipe I found in the Williams Sonoma catalog a few months ago. I love it because I can bake it in my round Dutch oven which is the perfect width for large flour tortillas. Just grease the Dutch oven, layer the ingredients, bake, let cool 10 minutes, loosen up the edges with a silicone spatula and slice and serve. The presentation is gorgeous and the taste even better. Now THIS is comfort food!

Mexican Lasagna
Mexican Lasagna
by Kaitlyn McFadden

Ingredients:
  • 1 3 1/2-quart round wide Dutch oven
  • 1 tsp of olive or canola oil
  • 1 yellow onion diced
  • 1 red pepper diced
  • 1 pound of lean ground turkey
  • 1 tbsp of low-sodium soy sauce
  • 2 tbsp of siriacha sauce
  • ½ tsp of red pepper flakes
  • 1 tbsp of prepared mustard
  • 1 3/4 cups enchilada sauce (recipe here)
  • 9 corn or flour tortillas, each about 6 inches in diameter (recipe here)
  • 2 cups of a ‘Mexican’ blended cheese mix (pepper-jack, cheddar, mozzarella)
  • Sliced green onion tops for garnish
  • Chopped fresh cilantro for garnish

Directions:
1.       Preheat an oven to 375°F.
2.       Grease the Dutch oven with the oil.
3.       Sauté the onions and peppers with the ground turkey.
4.       Add the soy sauce, siriacha sauce, red pepper flakes and mustard. Mix into the meat mixture and cook until browned.
5.       Spread 1/4 cup of the enchilada sauce on the bottom of the Dutch oven.  Arrange 3 tortillas in a single layer on the sauce, overlapping them and positioning them to completely cover the full diameter of the Dutch oven. (Important since homemade tortillas aren’t perfectly round)  Top with a slightly heaping 1 cup of the turkey mixture, approximately 1/2 cup of the sauce and approximately 1/4 cup of the cheese. Repeat the layering 2 more times, alternating the direction of the tortilla layers. Use your discretion with the amounts but leave enough sauce and cheese to coat the top layer.
6.       Place in the oven and bake until the ingredients are heated through and the cheese is melted, about 30-40 minutes. Remove from the oven and garnish with green onions and cilantro.
7.       Serves 6-8 when paired with a healthy green or black bean salad.