Mexican Lasagna

This year has been incredibly busy, and admittedly, I haven't given my blog the love and attention it deserves, so I wanted to squeeze in a few more posts before we ring in 2017!

This recipe for Mexican Lasagna is one I've been mentally concocting for years, but I never allowed the idea to materialize until now. Every year for Halloween, I make a delicious pumpkin chorizo dip, and I've been wondering for quite some time what to do with the leftover chorizo stored in my freezer. Well, I finally decided to make the Mexican Lasagna a reality, and how I wish I'd done so earlier!

This recipe, like practically every other lasagna recipe in existence, is a bit tedious and time-consuming. However, this makes a LOT of food, and the results are well worth the time and effort! This is a particularly great dish to prepare for a crowd, and you are free to add whatever other ingredients or garnishes you wish! 


Mexican Lasagna

1 lb. ground chorizo
1 lb. ground beef
2 tbs. olive oil
1 onion, chopped
3 cloves of garlic, minced
4 oz. can of chopped green chiles
1 tsp. salt
1 tsp. black pepper
1 tsp. cumin
2 cups prepared salsa
3 cups grated Monterey Jack cheese
3 cups grated Colby Jack cheese
18-24 corn tortillas
Sliced avocado
Sour cream

In a large heavy-bottomed pot, bring the olive oil to medium-high heat. Add the onion, and sautee for five minutes or until the onion begins to become translucent. Add the garlic, chiles, salt, pepper, and cumin, and continue to sautee for 2-3 minutes. Add the chorizo and ground beef, and continue to sautee for 8-10 minutes or until the meat is completely cooked. Strain off the excess fat. Reserve the meat mixture. 

Preheat oven to 350 degrees. In a large greased rectangular baking dish, assemble the lasagna. Pour a bit of the salsa on the bottom of the dish, then top with tortillas arranged to completely cover the bottom of the dish (6 should do the trick). Then top with some of the meat mixture, some of the cheese, some of the salsa, and then continue to alternately layer these ingredients until the baking dish is full. Make sure the top layer consists of tortillas and cheese. Bake for 15-20 minutes or until the top layer of cheese has melted and the tortillas have begun to crisp. Allow the lasagna to cool for five minutes. Serve with sliced avocado and sour cream. 

Grande!

 

 All that taco-y goodness in a tidy little square!

 

Enjoy!