Wednesday, August 4, 2010

Andy's Mexican Lasagna

Hello to all!

I am so sorry I haven't posted in such a long time! Andy and I have had a busy summer shooting weddings with Renner Foto. Things have been crazy, and needless to say, I haven't been cooking nearly as much as a good wife should. Ahhh!!!

On a side note, our good friend Tommy is coming next week...and he said that he has learned to bake many fresh and fun breads and things of that sort. When Tommy is here, exciting things inevitably happen in our kitchen! Stay tuned for some of his recipes coming soon :)

Andy is an amazing cook! I am so blessed, as I have learned so many things from him over the years about mixing ingredients and so forth. Last weekend was one of those wonderful times where I was fortunate enough to experience the yummy, spicy flavors that he perfectly combines together to create his scrumptious Mexican Lasagna.

I didn't take photos of the ingredients this time, but since so many people have requested the recipe, it would be silly for me to have not posted this one.

Get excited! Here it is, in the words of the man himself:

Andy's Mexican Lasagna

1 lb ground sausage
1 lb ground turkey (turkey can be substituted with beef, if you prefer)
1 onion
4 cloves of garlic
2 cans black beans
2 cans red beans
1 can fiesta corn
3 chipotle peppers in adobo (canned)(more peppers = more heat)
15 medium flour tortillas
1.5 lb brick of queso fresco
Salt and pepper to taste

Drain all beans and corn in a large colander. Be sure to get all
liquid out. Finely chop chipotle peppers. Crumble or grate the brick
of cheese. Mix these ingredients into a large bowl with some salt and
pepper to taste. Save ½ a brick of grated cheese for later.

Finely chop the cloves of garlic and the onion and sauté in a large
pan with a little extra virgin olive oil (or "EVOO," as Rachael Ray would say ;) on low heat. Add meat to this mixture when the onion starts to become translucent. Fully cook the meat, adding salt and pepper to taste. Mix the meat into the bean mixture in a very large bowl.

Cut the ends of 15 tortillas off so that they make a square instead of
a circle (Save these ends for a fun treat which I will tell you about later). Layer the bottom of a large casserole dish with thesesquare tortillas. Sprinkle 1/3 of t he cheese you have saved over the tortillas. Put half of your bean and meat mixture into the casserole dish layering the tortillas. Place another layer of tortillas with sprinkled cheese down over the mixture. Put the second half of the mixture into the casserole dish and cover with another layer of tortillas. Sprinkle the rest of the cheese over the top layer.

Cover with aluminum foil loosely so that the cheese does not stick to
the foil when it is removed after cooking. Place in oven at 350 for
45 mins. Remove foil and place back in oven for 15 minutes. Let it
sit for 30 minutes before cutting.


Our Review:

Obviously, this is one of the best things ever! Andy not only knows how to make something flavorful, but he knows how to present it. If you'd like, you can serve this with sour cream, salsa and guacamole :) It is VERY filling!! Keep that in mind :)

The Ends of the Tortillas~ Sopapillas!!!

For a light, crunchy dessert, take the ends of the tortillas and toss them with a little oil. Fry them in some vegetable oil until crispy, then toss in a mixture of cinnamon and sugar. It is a sweet delight for after dinner!

As always, feel free to let me know if you have any questions :)

Photos provided by: