Food in USA
South West Arizona recipes

Pasta Meat

Mexican lasagna

One of the great things about pasta is not just its inherent great taste, but its versatility. Because of the variety of shapes it can take on, and its sturdy structure, it can be stuffed with meat or smothered in meat sauce. Bacon, beef, lamb, chicken... they all go great with pasta, in the noodle or over the top in a tasty goo.

It could be something as simple as a fine spaghetti sauce of tomato paste, ground beef and mushrooms with a little basil and garlic powder. But it serves equally well in a delicious Mexican lasagna.

Mexican lasagna recipe

This is one of the recipes that came to Arizona from Mexico; probably based in the typical quesadillas -corn tortillas filled with meat, cheese, or vegetables, and baked- also very popular. Corn tortillas are used in place of the traditional lasagna sheets.

Ingredients

USA Imperial   1½   lean ground beef   16 oz   black beans (1 can)   1½ cups   frozen corn   1½ cups   grated Mexican cheese   1½ cups   chopped tomato   9   corn trtillas   1 tsp   ground cumin   2 Tbs   fresh coriander leaves   1½ cups   enchilada sauce (10 oz)

Metric   750 g     lean ground beef   1 can   black beans (415 g weight)   250 g     frozen corn   250 g     grated Mexican cheese   300 g     chopped tomato   9   corn tortillas   1 tsp   ground cumin (5 g)   2 Tbs   fresh coriander leaves, chopped   400 ml   enchilada sauce

 

Procedure

1. While the oven is heating to 350°F/176°C you can prepare your ingredients. Chop the tomato, grate the Mexican cheese, let the corn thaw and dice up the cilantro. Heat a skillet to medium heat. While you're waiting for that...
2. Spray a baking dish about 12in x 7in x 2in (30cm x 18cm x 5cm) with non-stick olive oil. Arrange tortillas in the dish to cover the entire bottom surface with a small amount lapping up the sides. Spread ¼ cup of enchilada sauce over the tortillas.
3. Now that the skillet is heated, brown the ground beef over medium heat for about 10 minutes and pour off the grease. Stir in the enchilada sauce, then fold in the black beans, corn and cumin. Bring the mixture to a quiet boil, then reduce the heat and simmer for a few minutes. Stir occasionally to prevent sticking to the pan.
4. Once done, pour about a third of the mixture into the baking dish, then top with cheese. Pour another layer, top, and repeat until you're out of mixture. Then cover the top layer with enchilada sauce.
5. Cover the top with a glass lid or aluminum foil and bake at 350°F/176°C for half an hour. Slide the dish out of the oven and remove the lid or foil, then top with a sprinkle of cheese. Bake it for another five minutes, or just let the dish sit in the oven while the cheese melts.
6. Remove from the oven and sprinkle a little cilantro over the top. For a slightly spicier concoction, dash a little cayenne pepper lightly around.
   
   

Servings: 6 Preparation time: 1h 15m   Nutrition facts Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information calculated from recipe ingredients.

Cooking Tips

The result serves about 6 and each serving provides a nutritious meal of about 465 calories with 35g of protein. Though the recipe has a relatively high fat percentage (about 1/3 of the calories), with nearly 840mg of sodium, it is high in folic acid (102mcg). It also contains 6mg of niacin (vitamin B3), 5.7mg each of iron and zinc and 1.7mcg of B12. Calories can be reduced by using leaner beef or serving smaller portions.

 

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