Wednesday, October 22, 2008

Mexican Lasagna

Well, where to begin. I thought that this was delicious...but needed a few extra spices in the tomato sauce. The next time that I make this I will double the garlic powder and put some oregano and parsley into the sauce. Cody did not like this dish. I think it is because it was a "bake" aka casserole, but he also thought that it needed a little more flavor. I think that is a great different-than-chicken dish for us...and I am going to add those few spices and make it again in a couple of weeks! Shhh...! Don't tell Cody...!
From: Erika

1 lbs ground beef
1/2 cup chopped onion
1/2 tsp powdered garlic
2 small cans of tomato sauce
1 cup sour cream
1 cup small curd cottage cheese
1 can chopped green chili peppers
10 oz crushed corn chips(make sure that they aren't too salty)
2 cups grated monterey Jack cheese

Fry beef , add onions, garlic powder, and tomato sauce.

In a separate bowl, combine sour cream, cottage cheese, and chopped green chili peppers. Place half of the crushed chips on the bottom of a casserole dish. Add 1/2 meat mixture and sprinkle with 1 cup of cheese. Spread entire sour cream mixture evenly over casserole. Repeat chips and meat layers. End with cheese on top. Bake covered at 350 degrees for 1 hour and 15 minutes.

1 comment:

ensadler said...

Chels, sorry I forgot to tell you that I used one regular tomato sauce and a can of the hunts, basil, garlic, and oregano tomato sauce. I should have written that in the recipe but I just copy pasted it into the blog and forgot.
Cody just had it in his mind it wasn't going to be good.