Sunday, December 11, 2011

Beef and Chorizo Mexican Lasagna

One of MANY new freezer meal recipes that I am trying today inspired by the blog "What's Cookin' Chicago". I think my husband will really like, but I question whether my children will want to eat....I did make modifications to the original recipe which is included below.

8 whole wheat tortillas
1/2 lb ground beef (80% LEAN)
1/2 soft Mexican chorizo
2 cloves garlic, minced
1 small onion, finely diced
1 tablespoon taco seasoning
salt & pepper to taste
1 cup refried pinto beans (vegetarian is what I used)
1 16oz tub of ricotta cheese
1 egg
1 1/2 cup Mexican cheese blend
1 cup diced tomatoes, pico de gallo or your preferred salsa

Preheat your oven to 350 degrees. In a saute pan over medium high heat, crumble in your ground beef and chorizo; brown. Add the minced garlic and diced onion. Stir and cook until softened. Add the taco seasoning, and salt & pepper to taste. Remove from heat and allow to cool slightly.

In a small bowl, combine the ricotta cheese and egg until incorporated. Season with salt & pepper to taste. Set aside. In a 9x13 inch baking pan, lightly butter or spray the bottom of the pan. Place 6 whole wheat flour tortillas on the bottom of the pan, overlapping as needed.

Top the corn tortillas with 1/2 of the refried beans.
Top the beans with 1/2 of the ricotta cheese mixture.
Top the ricotta layer with 1/2 of the beef and chorizo mixture.
Top the beef and chorizo layer with 1/2 of the shredded Mexican cheese.
Top the shredded cheese layer with 1/2 of the diced tomatoes, pico de gallo or your preferred salsa.

Repeat the process again with the corn tortillas, adding a little more cheese on top for good measure; bake in the preheated oven for 30-35 minutes until cheese is melted. Garnish with sliced green onions and serve up with sour cream and guacamole.