Subj : Top 10 Grounf Beef - 09
To   : All
From : Dave Drum
Date : Sat Sep 21 2024 04:29 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Mexican Lasagna
Categories: Beef, Chilies, Herbs, Vegetables, Cheese
     Yield: 8 servings

          Extra virgin olive oil
 1 1/4 lb Ground beef
     1 ts Salt
     1 tb Chilli spice mix
     1 tb Ground cumin
     1 tb Ground coriander seeds
   1/4 ts Cayenne
    14 oz Can refried pinto beans
     2 md Onions; chopped
     1    Red bell pepper; stemmed,
          - seeded, chopped
     3 cl Garlic; peeled, minced
    28 oz Can fire roasted crushed or
          - diced tomatoes
     7 oz Can diced green chilies
   1/2 ts Dried oregano
    12    (6") yellow corn tortillas
     2 c  Coarse grated Monterey Jack
          - cheese
     2 c  Coarse grated Cheddar
          - cheese

MMMMM--------------------------TO SERVE-------------------------------
          Sour cream
          Avocado
          Cilantro
          Iceberg lettuce

 Heat 2 tablespoons olive oil in a large sauté pan or cast iron frying
 pan on medium high heat. Add the ground meat, breaking it up as you
 add it. Sprinkle with salt. Sprinkle on the chile powder, cayenne,
 cumin, and coriander. Increase the heat to high. Add another 2 tb of
 olive oil.

 Do not stir the meat unnecessarily. Allow the meat to brown on one
 side, and then stir it so the other side can be browned. As soon as
 the meat is browned, remove the pan from the burner. The meat will
 continue to cook in the heat of the pan.

 Once you are sure that the meat is cooked through, use a slotted
 spoon to remove the meat from the pan to a bowl. Set aside.

 Add another tablespoon of olive oil to the empty pan used to cook the
 meat and set over medium heat. Add the onions and chopped bell
 peppers. Cook until onions have softened, about 5 minutes. Add the
 garlic, cook for an additional 1 minute.

 Add the diced tomatoes, green chiles and oregano. Bring to a simmer.
 Simmer gently for 15-20 minutes while you prepare the tortillas.

 While the sauce is simmering, soften the tortillas by frying them in a
 little oil. In a 9" skillet, heat 1/2 c olive oil on med-high heat
 until it is sizzling hot, but not smoking.

 Cook the tortillas one at a time, for 5 seconds on each side, so that
 they soften, but don't get crisp. Remove the tortillas with a metal
 spatula or tongs and place on a plate lined with paper towels to soak
 up excess oil.

 Set the oven @ 350ºF/175ºC. Lightly oil a 9" X 13" glass or ceramic
 baking dish. In baking dish, arrange 4 tortillas in one layer,
 overlapping slightly (tortillas will not cover bottom completely).

 (If you don't have time to pre-soften the tortillas, coat the bottom
 of the pan with some olive oil and spread a little sauce over the
 bottom before adding the tortillas.)

 Spread half of bean mixture evenly over tortillas in dish and top with
 half of meat mixture. Sprinkle one third cheese over the meat and
 spread half of the sauce over the cheese.

 Repeat layering of tortillas, beans, meat, cheese, and sauce and top
 with remaining 4 tortillas. Sprinkle remaining cheese over tortillas.

 Bake casserole on the middle rack for 35 minutes, until the casserole
 is heated through and the cheese is completely melted and bubbling.

 Let the casserole stand for 10 to 15 minutes before serving.

 Serve with sour cream, chopped avocado, chopped cilantro, and thi
 sliced iceberg lettuce on which has been sprinkled vinegar and salt.

 Yield: 8 servings

 Recipe by: Elise Bauer

 RECIPE FROM: http://www.simplyrecipes.com

 Uncle Dirty Dave's Archives

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