Recipes

Southwest Lasagna

piday
See all piday Recipes

Having lived in the Phoneix area most of my life, they like to turn everything into Mexican food there. Here is a version of lasagna...southwest style.

Post a Review
Add to Recipe Box

Print

Add To Recipe Box: (Save recipe and add a personal "tag" to help you quickly sort and find this recipe later on.)

Add Tag:   

Post Review: 

• 2 lbs chopped beef
• 1 cup chopped onions
• 2 large cloves garlic, minced
• 1 14 1/2 oz can diced tomatoes, with juice
• 2 tsp dried oregano
• 1 TBSP ground cumin
• salt and pepper
• 1 4 oz can diced green chili peppers, drained
• 1 8oz can tomato sauce
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 4 cups milk, heated
• salt and pepper
• 2 cups shredded sharp Cheddar cheese(8oz)
• 1/8 tsp cayenne pepper
• flour tortillas
• 1 cup shredded sharp Cheddar cheese(4 oz)

1. Saute the beef, garlic, and onion over medium heat until the meat is browned.

Continue cooking until most of the liquid is evaporated.

Add the spices, chilies, tomatoes and tomato sauce, bring to a boil.

Lower heat, cover and simmer for 10 minutes.

2. Melt the butter in a medium-sized saucepan. Stir in the flour and cook, stirring until the flour is a golden color.

Gradually whisk in the warm milk.

Stir constatnly, adding the salt and pepper, and cayenne.

When the mixture is thick and smooth, stir in the cheese and remove from heat.

3.Place a single layer of tortillas in the bottom of a lasagna pan.

Spoon half of the meat mizture over the layer. Cover the meat sauce evenly with half of the cheese sauce.

Place a secondlayer of tortillas over the cheese sauce.

4. Spoon the rest of the meat sauce over the tortillas, followed by the balance of the cheese sauce. Sprinkle the remaining cup of shredded cheese evenly over the top.

5. Bake for 45 minutes until the cheese topping is melted and the casserole is bubbly.

Allow to rest for 5-10 minutes before serving.