Ingredients: |
Ingredients: 2 Lbs. Hamburger or ½ Burger and ½ pork sausage
¾ Onion, diced
4 Cloves of Garlic, chopped
3 cans Diced Peeled Tomoatoes
3 TBS Oregano
3 TBS Basil
2 Bay leaves
1 TBS Sugar
1 Can Creamed Corn
1 Can Dark Kidney Beans
1 Small can of Diced Green Chilis
2 TBS Chili Powder
Chopped Black Olives (optional)
Corn Tortillas
Cheddar Cheese, Grated
Cilantro, chopped
Sour Cream
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Directions: |
Directions:Meat Sauce-
1. Brown hamburger in big pot on high heat.
2. Add chopped onions and garlic and saute until translucent.
3. Add canned diced peeled tomatoes. Add oregano, basil, 2 bay leaves, and 1 TBS sugar. Turn heat down and cover and simmer for hours, stirring often so it will not burn on the bottom. (If you want to keep this Italian to make a spaghetti sauce or sauce for Italian Lasagna, add some tomato paste to thicken and it is ready to go.)
Now you are turning your Italian Meat sauce into a Mexican!
1. Add Kidney Beans, Cream Corn and Diced Green Chilis and Chili Powder to the meat sauce. If you like black olives, add some chopped ones in too. Let it cooks some more.
2. Pull out the bay leaves. It will be soupy but that is ok!
3. Spread a little meat sauce on the bottom of a 9 x 9 deep dish pan to moisten the dish to keep the tortillas from sticking.
4. Layer with 2 layers of Corn tortillas, then Mexican Meat Sauce and Shredded cheddar cheese. (Break up some of the corn tortillas so you can get into the corners of the pan.) Make sure you have enough room to layer the meat sauce as the final layer. (You can just put the cheese on the tortilla of the last layer and put the meat sauce on top if you are running out of room.)
5. Bake for about 35 minutes at 325°. Top with sour cream and chopped cilantro.
*Left overs for this are better than the first day! |
This recipe for Noni's Mexican Lasagna is from