August 17, 2010

mexican lasagna.

It’s not as sinful as it sounds. I promise.

A couple girls from my sorority started a cooking blog called Forks & Amusement – check it out. We love it – the recipes are more gourmet than my usual fare but they don’t intimidate me so I’ve been willing to branch out. I stumbled upon this recipe and Danny looooooved it (and what I loved is that it’s super easy and doesn’t take any crazy ingredients)! As Erin said on the blog, it’s not a show stopper for a fancy dinner party, but a great casual dinner… plus it’s quazi-healthy, so eat as much as you would like!


Mexican Lasagna
By Forks & Amusement 2010
serves 4+
There are 5 layering components
(They’re separated out in steps + with assembly at the end)


Meat Mixture
1 tablespoon olive oil

1 large onion, diced
2 cloves of garlic, minced
1 cup of mushrooms, diced
1.25 lbs. ground turkey (or any ground meat you prefer)
1 tablespoon cumin
2 dashes cayenne
salt and pepper

In a large skillet over medium high heat, heat the olive oil and add the onion. Cook for 2 minutes and add the mushrooms, a pinch of salt & pepper, stirring to coat with the oil. Cook an additional 5 minutes and add the garlic making sure the pan is not too hot to burn it (then turn it down!), stirring occasionally and combining. Once the onions are translucent and the mushrooms are cooked, add the turkey, breaking it up and combining with the other ingredients with a wooden spoon. Add the cumin and cayenne, sprinkle with more salt and pepper, continue to stir and break up meat. Cook until meat is cooked through. Set aside to cool.

Sour Cream Mixture
16 oz 2% cottage cheese
1/2 cup light sour cream
juice of 1/2 of lime
1/2 teaspoon salt and pepper
Combine all ingredients in a bowl. Set aside
Other Components
7 oz. or 1 3/4 cup grated cheese 
(We used the Mexican mix, cheddar & monterrey jack, reduced fat)
9-12 soft tortillas (we use low carb, low fat)
1 1/2 cups salsa or your choice 



Assembly & Cooking
Preheat oven at 375degrees. Spray a standard lasagna pan (usually around 14″x 11″) with cooking spray. Layer 3 tortillas on the bottom of the pan. Lay two down, rip the other in half and fill the space. Spread 1/3 of the sour cream mixture onto the tortillas. Sprinkle 1/2 of the meat mixture on top of that. Next sprinkle 1/3 of the grated cheese on top of the meat. Last, drizzle with 1/3 of the salsa. Repeat starting with the tortillas, then the sour cream, meat, grated cheese, and salsa. Top with 3 more tortillas, spread the rest of the sour cream mixture on top, sprinkle the last of the grated cheese and drizzle the last of the salsa. 
Nothing has to look perfect! Bake for 45 minutes until warmed through and bubbling.
{photo compliments of forks & amusement} 

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