Ingredients: |
Ingredients: 1/4 pounds ground beef
olive oil
1 T. chili powder
1 T. cumin
1 T. ground coriander seeds
1/4 t. cayenne
salt
14 ounce can pinto beans, rinsed in cold water and drained (or you can cook you own pinto beans from scratch)
2 t. bacon fat (can substitute olive oil)
1/2 cup water
salt
2 medium onions
1 red bell pepper, stem and seeds removed, chopped
3 garlic cloves
28 ounce can fire roasted diced tomatoes
7 ounce can diced green Anaheim chilies
1/2 t. dried oregano
12 corn tortillas
2 cups grated Monterey Jack cheese
2 cups grated mild cheddar cheese
EXTRAS:
sour cream
avocado
cilantro
lettuce
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Directions: |
Directions:Heat 2 T. olive oil in frying pan on medium heat. Add the meat. Sprinkle with salt. Sprinkle on the chili powder, cayenne, cumin and coriander. Increase the heat to high. Add another 2 T. olive oil. Cook meat until browned. Once meat is browned, remove from heat and drain off fat, reserving the fat for later use. Set aside. While the meat is cooking, heat bacon fat in another frying pan on medium high. Add the rinsed, drained cooked pinto beans. Mash gently with potato masher. Stir in enough water so that the beans are easily thinly spreadable, about 1/2 cup. Salt to taste. Remove from heat and set aside. Note: You could skip this step by using canned refried beans that have been thinned with water. The canned refried beans do not taste as good as the rinsed, canned whole beans that have refried on the stovetop. Best is to used homemade pinto beans! Add another T. of olive oil to your meat pan and heat to medium. Add the onions and chopped bell pepper, cook until onions have softened, about 5 minutes. Add the garlic, cook for an additional 1 minute. Add the diced tomatoes, green chilies and oregano. Bring to a simmer. Simmer gently for 15-20 minutes while you prepare the tortillas. In a 9 inch skillet, heat 1/2 cup olive oil on medium high heat until it is sizzling, but not smoking. Cook the tortillas, one at a time, about 5 seconds on each side, until they are soft but not crispy. Drain on paper towels. Preheat oven top 350º and lightly oil a 9x13 baking dish. In baking dish, arrange 4 tortillas in one layer, overlapping slightly. Spread 1/2 of bean mixture over tortillas and top with 1/2 of meat mixture. Sprinkle 1/3 of the cheese over the meat layer and spread 1/2 of the sauce over the cheese. Repeat layers, ending with cheese layer. Bake on the middle rack of oven for 35 minutes, until heated through and cheese is melted. Let stand for 10-15 minutes before serving. |
This recipe for Tex-Mex Lasagna is from