Saturday, April 20, 2013

A New Recipe

I hope you’ve all had a good week. It did seem to fly by, didn’t it? It was a very busy week, and the weekend will be busy as well with chores, grocery shopping and work.

On Thursday night our older son came for dinner. He’s a bachelor, and I enjoy feeding him a “Mom” meal every couple of weeks or so. He did say he was in a food rut and said it was pretty much pork chop, chicken, spaghetti, pork chop, chicken, spaghetti….

Since we all enjoy Mexican food, I prepared a Tex-Mex Lasagna, with sides of refried beans and yellow rice. Of course, there were the usual chips and cheese, salsa, etc. This recipe was very easy and got high marks from everyone, so it has been placed in my menu rotation.

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TEX-MEX LASAGNA

1 1/2 pounds ground beef
1 tsp. jarred minced garlic
1 (15 oz.) can black beans, drained and rinsed
1 (8 oz.) package shredded sharp cheddar cheese, divided
2 Tbsp. chili powder
1/2 tsp. ground cumin
1 (10 oz.) can diced tomatoes with green chiles, drained
1 (8 oz.) container sour cream
1 (16 oz.) bottle chunky salsa
6 (10-inch) flour tortillas

Preheat oven to 425 degrees. Cook beef and garlic in a large nonstick skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain.

Combine beef mixture, beans, 1 cup cheese and next 5 ingredients. Line a lightly greased 9 x 13-inch baking dish with 2 tortillas. Spoon one third of beef mixture over tortillas. Repeat layers twice. Sprinkle with remaining cheese.

Bake for 15 minutes or until cheese melts.

Makes 8 servings.

Recipe from Quick Fixes (with mixes) from Southern Living. Published in 2010 by Oxmoor House, this book has quick and easy recipes that use pre-packaged ingredients and many that are already in the pantry. There are lots of photos, as well as “Speed-Scratch Secrets” that give hints and tips for alterations or easier preparation of many of the recipes.

Notes: I added a couple of cups of frozen fire-roasted corn (thawed) to the recipe, and it added a little sweetness and pretty color. Instead of the sharp cheddar I used a blend of shredded Colby and Monterrey Jack cheeses. After removing from the oven I sprinkled the top with chopped tomatoes and sliced green onions for color.

This recipe was very tasty and filling, and recommended by my entire family – especially the bachelor son, who took home a heaping plate for the next day!

Your comments and suggestions are always welcome. Thanks for reading!

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