Tuesday, June 11, 2013

Beefy Mexican Lasagna

beefy mexican lasagna name

This is one of my favorite go-to casseroles y’all.

Actually, I’ve really decided I’m like the casserole queen.

Like, for reals.

That’s all I did, was cook casseroles. It had to be something in a 9 x 13 pan, I’d cook once or twice a week, and then we’d eat the leftovers throughout the week for lunch and dinner. It was so EASY!

I use past tense because I’ve been trying this whole “Paleo” thing. Basically it means eating like a caveman.

No sugar, dairy (gulp), or grains. You read that right. I’ve embarked on a disaster journey.

I heard about the Whole30 program, and my mother bought me the book, as well as the Practical Paleo cookbook.

(Here’s an affiliate link: It Starts with Food: Discover the Whole30 and Change Your Life in Unexpected Ways and Practical Paleo: A Customized Approach to Health and a Whole-Foods Lifestyle)

So far, I love it. It’s been hard, and I haven’t been perfect, but I’ve been pretty close, and I’ll share my meals with you along the way.

And don’t worry, I won’t (read: CAN’T) give up baking; I’ve just got to get off this sugar addiction thing first, before I learn what a healthy amount is. (HA)

—————-

ANYWAYS, if I haven’t scared you away by now, back to the casserole.

It also happens to be a childhood favorite of mine.
I seem to have some recollection of being 8 years old and dropping my brother off at his first junior high dance…. he was supposed to bring food. Mom made the mexican lasagna, but burnt it slightly (which is atypical for my mother). I was lying in the back of the van – pretending not to exist – holding the lasagna, while my brother and his friends were in the middle seat.

I JUST WANTED TO BE NOTICED!

Anyways, there’s no punchline here. No, I didn’t send the lasagna flying into the middle seat at a stoplight. No, I didn’t gouge my hand into the dinner as I was so hungry as we dropped them off. No, I didn’t upchuck my mexican lasagna dinner as my brother and his friends watched….

All these would have been good endings though…..

We just dropped him off.

And I shouted out the window: “BYE RYAN! ENJOY THE DANCE! TELL THEM MOM’S CASSEROLE IS A LITTLE BURNT AND DON’T TOUCH ANYBODY’S BUTTS!”

Heh.

Payback.

#PeskyLittleSister

beefy mexican lasagna1

All of you should be proud. My best friend is half Hispanic, so she convinced me to start cooking tortillas from half-scratch. I didn’t make tortilla dough, but they do have the dough already rolled out and packaged, and all that needs to be done is toast it in a pan.

Many burned fingers later, this little gringa had herself a pile of hot, fresh tortillas.

YUM.

beefy mexican lasagna2

Add in some taco seasoning, beans, and my favorite Red Gold diced tomatoes, and we’re almost there.

I usually use the Red Gold diced tomatoes and green chiles, but I had used my last can!

Next, you’ll mix up your cottage cheese mixture, and assemble.

I’m hoping y’all have some good stories for me after reading this.

Come ON, bring on the family pranks. *GRIN*

beefy mexican lasagna name

~ Peace, Love, and Tex-Mex Y’all

Print Print Save Save

Beefy Mexican Lasagna

Yield: serves 10

Ingredients:

1 pound ground beef
14.5 ounces Red Gold diced tomatoes
16 ounces refried beans
1.25 ounce packet taco seasoning
2.8 ounce can of french fried onions
24 ounces cottage cheese
2 cups shredded Colby Jack cheese
2 eggs, beaten
12 tortillas

Directions:

Preheat oven to 350 degrees.

Begin by browning meat over medium heat. Once browned, add in tomatoes, beans and taco seasoning. Stir in half the can of french fried onions, then simmer for 10 minutes. In a medium bowl, mix cottage cheese, eggs, and shredded cheese.

Create your assembly line of one 9x13 pan, tortillas, meat mixture, and cheese mixture. Begin by spreading a few spoonfuls of meat mixture on the bottom of the pan to keep the tortillas from sticking. Next, layer tortillas. Then, layer meat, then cheese. Continue layering tortillas, meat, then cheese. The last layer should be the cottage cheese mixture on top. Sprinkle the remaining shredded cheese on top of the casserole and the remaining french fried onions. Bake covered for 45 minutes, or until bubbly. Remove foil and bake an additional 5 minutes.

*Freezes great!

 

  Pin It

5 Responses to “Beefy Mexican Lasagna”

  1. 1

    Meagan @ A Zesty Bite — June 11, 2013 @ 3:10 pm

    Casseroles are like the best thing ever! No seriously! Throw everything together bake it and it comes out tasting amazing!!

    • katieb replied: — June 11th, 2013 @ 6:16 pm

      I KNOW! SO EASY, right? Siiigh, here’s to more effort in my kitchen! 🙂

  2. 2

    The Hill Country Cook » Paleo Day 1 — June 12, 2013 @ 10:29 am

    […] you read my Beefy Mexican Lasagna post, you saw I started the Paleo thing. I decided I’m going to share with you what I […]

  3. 3

    Melanie — June 12, 2013 @ 8:13 pm

    Oh my goodness. That looks wonderful! I wish we had tortillas premade but not cooked here. I love fresh tortillas, but they are so much work! Your casserole looks divine.

    • katieb replied: — June 13th, 2013 @ 9:54 am

      I wondered if it was just a regional thing… I guess I’m pretty lucky then! They ARE pretty good 🙂

Leave a Comment