Monday, September 10, 2012

Recipe alert! Mexican lasagna

First off, I haven't forgotten about you.  My computer has been ailing more than usual and frankly, sometimes it isn't worth the intense fight just to get it to boot up.  With that said, since you've heard from me last, I've had  10 hour (in some form or another) PTA meeting, a Garden Fair at school for the kids, a butterfly hike to my house where we taught 20 people how to tag butterflies all the while our child was in the house quarantined to her bedroom because of a virus that had given her a fever that we didn't want to share.  Oh, and PMS.  Let us kick that in just for giggles, eh?

But here is your recipe.  I found it delightful even after it was frozen.  Yum.  I ate most of it!

Mexican Lasagna (that isn't what they call it, but I made a copy and can't see the title)

Makes 4 servings
Prep time:  15 minutes
Cook time:  17 minutes
From:  Fitness Magazine

1 15-ounce can pinto beans (though I used kidney since that's what I had.) 
1 1/2 cups chopped roasted tomatoes (I used those fire roasted from a can.)
1 cup frozen corn kernels
1 1/2 cups shredded poached chicken
1/2 cup scallions (I always use less)
1 T chili powder *
1 T ground cumin *
1/4 t salt *
8 6-inch corn tortillas, each cut into 6 wedges (I used wheat.)
1 cup shreadded Monterey jack (I used rice cheddar instead.)
1 small beefsteak tomato (I used cherry tomatoes from the yard.)
    *  I used taco seasoning instead.

1.  Preheat oven to 400 degrees.  Coat an 8 x 8 inch baking dish with cooking spray.  (I used two loaf pans so that K- and I would be able to have two dishes out of it, since it isn't something that Hubs can eat.
2.  Combine pinto (kidney) beans and their liquid, tomatoes, corn, chicken, scallions and seasonings in a large saucepan. Cook over medium heat, stirring often, until mixture is bubbling and corn is completely thawed. (I actually cooked it for an hour. I wasn't in a rush so I thought I would let it cook for a while and get happy.)
3.  Layer about a third of the tortilla wedges, half bean mixture and a third of the cheese in a prepared baking dish. Repeat this until done. I ended up making another layer. Top with remaining cheese, bake until cheese is melted and the casserole is heated through. Let it cool slightly before serving; garnish with diced tomatoes.


Yes, the computer decided to have a convulsion and I had to finish the post on the Kindle.

1 comment:

Rach said...

I was starting to get a bit worried. Thanks for the update. Sorry about the icky PMS and the ailin' K. That sucks.

The recipe, however, that sounds utterly divine! :o)