Mexican Lasagne
Recipes adapted from Amandaās Cookinā
Prep Time: 25 minutes
Cook Time: 30 to 40 minutes
Servings: 12
Ingredients
*ingredients available at the market
1Ā poundĀ ground beef* (or ground turkey*)
1Ā mediumĀ yellow onionĀ diced*
2Ā cloves of garlic, minced*
Ā¼ cup taco seasoning,Ā 2 packets
Ā½Ā cupĀ water
14.5Ā ounceĀ fire roasted diced tomatoesĀ undrained, 1-1/2 cups salsa or fresh diced tomatoes*
1 pound corn, frozen
4Ā ounceĀ green chiles, washed and sliced*
15Ā ounceĀ black beans, drained and rinsed
18Ā corn tortillas, small
6Ā cupsĀ shredded jack and cheddar cheese*Ā divided
2 medium tomatoes, diced
1Ā bunchĀ green onions,Ā sliced for garnish*
sour creamĀ for serving
Directions
Preheat the oven to 350 degrees.Ā
Spray a 9Ć13 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 sautƩ 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.Ā 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 1ā3 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: Ā Fight the Winter Blues at the Market
The Saratoga Farmersā 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 entranceĀ across from BJs. The CDTAās 450 (from Schenectady) and 452 (fromĀ Skidmore College via downtown Saratoga) run to the Mall hourly Saturday mornings.
Visit www.saratogafarmersmarket.org, sign up for our weeklyĀ newsletter and follow us on Facebook and Instagram.
