Mexican Lasagne
Recipes adapted from Amanda’s Cookin’
Prep Time: 25 minutes
Cook Time: 30 to 40 minutes
Servings: 12
Ingredients
*ingredients available at the market
1 pound ground beef* (or ground turkey*)
1 medium yellow onion diced*
2 cloves of garlic, minced*
¼ cup taco seasoning, 2 packets
½ cup water
14.5 ounce fire roasted diced tomatoes undrained, 1-1/2 cups salsa or fresh diced tomatoes*
1 pound corn, frozen
4 ounce green chiles, washed and sliced*
15 ounce black beans, drained and rinsed
18 corn tortillas, small
6 cups shredded jack and cheddar cheese* divided
2 medium tomatoes, diced
1 bunch green onions, sliced for garnish*
sour cream for serving
Directions
Preheat the oven to 350 degrees.
Spray a 9×13 casserole dish with non-stick cooking spray and set aside.
Cook the ground beef, or the turkey, and the diced onion in a large skillet over medium heat until the meat is browned and the onions softens.
Add minced garlic to the skillet and sauté for 1-2 minutes longer.
Add the taco seasoning and water to the cooked meat mixture and continue to stir over medium heat until the ingredients are well combined.
Stir in the canned tomatoes (juices included) or the salsa or fresh tomatoes, depending on your selection. Also add the green chiles, frozen corn and black beans into the meat mixture and heat through.
Line the prepared baking dish with 6 corn tortillas, overlapping slightly to cover the bottom of the casserole dish.
Spread 1⁄3 of the meat mixture over the tortillas. Sprinkle 2 cups of the cheese over the meat mixture.
Continue layering corn tortillas, meat mixture, and cheese to form three layers total.
Cover with aluminum foil and bake for 30-40 minutes until casserole is bubbly and the cheese is fully melted.
Garnish with diced tomatoes and green onion. Let the casserole sit for 10 minutes for easy slicing and serving.
Serve with sour cream.
*Note: some items can be seasonal at the market and may only be available during specific growing seasons.
This week’s article: Fight the Winter Blues at the Market
The Saratoga Farmers’ Market is currently open Saturdays, 9:30 a.m. to 1:30 p.m., November through April at Wilton Mall Food Court; accessible from the mall entrance across from BJs. The CDTA’s 450 (from Schenectady) and 452 (from Skidmore College via downtown Saratoga) run to the Mall hourly Saturday mornings.
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