Mexican Lasagna

 

Here's one that's pretty quick and easy and always has the kids going back for seconds.  It's like lasagna only with Mexican ingredients!  

It also does pretty well as a left over (that's assuming you have any left).

Here's whatcha need:

1-2 lbs ground beef (I like the 80/20 myself)

1-2 packages of taco seasoning (depending on how much meat you use)

1 jar of your favorite salsa

6-12 inch flour tortillas

1-16 oz bag of your preferred shredded cheese

1 white or yellow onion, chopped

Preheat the oven to 350° F.  Spray the bottom and sides of a 13 x 9 glass casserole dish with cooking spray.  Brown the ground beef in a skillet and then drain the fat.  Add taco mix and water according to the directions on the packet.  I actually mix my own taco seasoning out of my spice cabinet which you might find elsewhere on this blog...can't recall if I've posted that or not.  Either way you prefer will work.  

 Next mix half of your jar of salsa with the ground beef.  Set the rest aside.

In your casserole, lay three tortillas in the bottom to cover, overlapping them.  Spread half of the meat mixture over the tortillas, then half the bag of cheese, and then half of the sliced onions.  Place three more tortillas for the next layer, then the rest of the meat mixture, and then the rest of the cheese, salsa, and onion.

Bake for for 30 minutes and then garnish with shredded lettuce, tomato, and sour cream.

And of course, as with any Mexican dish, you gotta have the hot sauce!

Buen Provecho!!   

Mona's Baked Potato Soup

Mona's Baked Potato Soup

This is a recipe Frank's mom made for us once and I HAD to have the recipe.  Perfect for a chilly fall night when you need to start packing on that extra "insulation" for winter.  Enjoy!

Here's what you'll need to gather and prep beforehand:

 

4 large baking potatoes, bake or microwave ahead

2/3 c butter or margarine

2/3 c all purpose flower

6 c milk

3/4 tsp salt

1/2 tsp black pepper

4 green onions, chopped and divided

1 1/4 c grated cheddar cheese

8 oz sour cream  

 12 slices bacon, cooked, crumbled, and divided

(I like to cook the bacon in the oven on a broiler pan.  No greasy mess to clean up!)

Cool the potatoes in ice water and then chop into small pieces and set aside.

  

Melt the butter in a large sauce pan or dutch oven, add the flour, and stir until smooth.  

Cook the rue mixture for one minute.  Stir constantly and whisk in the milk slowly.  Cook over medium heat, stirring constantly until thick and bubbly.  VERY IMPORTANT...KEEP STIRRING!!!  The first time I made this I burnt six cups of milk.  SIX CUPS!! 

Next, add the potatoes, salt, pepper, 2 Tbsp onion, and 1 cup of the cheese.  Cook until heated through and then stir in the sour cream.  Add some extra milk if it's too thick for your liking.

Garnish with remaining onion, cheese, and of course...BACON!!!

Ooooh...baaaaccccooooon...

A little involved and high maintenance but SOOO worth it in the end!!

ENJOY!!!