Mexican Lasagna Ole!

Mexican Lasagna

Mexican Lasagna from Cooking Up a Storm by Marcelle Bienvenu and Judy Walker

I made mexican lasagna last week from a book called Cooking Up a Storm: Recipes Lost and Found from the Times-Picayune of New Orleans. The book was written by Marcelle Bienvenu and Judy Walker. Bienvenu writes the paper’s Cooking Creole column and Walker is the food editor. It’s not clear whether the column is still in existence but Bienvenu is still writing for the paper. See her page here.

Anyway, I’ll be making this dish again as husband and picky 7-year-old child declared it “really good.”

If you ever need a good recipe, check out a newspaper’s food page or recipe archive. Those recipes tend to work well because they’re often submitted by readers who have made the dish over and over. No one wants to have their name attached to a failure of a recipe in their hometown newspaper.

I found this book in the clearance bin at Border’s. It was a bargain at $5.99. I’ll do a later post about the book specifically.

Mexican Lasagna

2 tbsp vegetable oil

1 small yellow onion finely chopped

1 small green pepper finely chopped

2 large garlic cloves minced

2 pounds lean ground beef

1 10-ounce can Ro-tel

1 package taco seasoning

2 8-ounce cans tomato sauce

2 tbsp sugar

1 8-oz package lasagna noodles

1 8-oz container sour cream

1 8-oz package softened cream cheese

1/2 cup finely choped green onion (green only)

1 pound pepper jack cheese shredded

1 pound American cheese shredded

1/4 cup black olives

 In a four quart saucepan, heat the oil over high heat.
Add the onion, garlic and bell pepper. Saute until onion is translucent, stirring occasionally.
Add the beef and tomatoes and cook for 15 minutes, breaking the meat into small pieces and stirring occasionally.
Remove saucepan from heat and skim away fat. Stir in taco seasoning and cook, stirring over low heat, for 5 minutes.
Add tomato sauce and sugar and simmer for 15 minutes.

Preheat oven to 325. Coat a 9 by 13 pan with cooking spray. (Note: my oven runs a little cool so I set mine at 350)

Cook lasagna noodles in a pot of boiling water al dente.

Combine the cream cheese and sour cream in a bowl. Stir in green onions and set aside.

Shred the cheeses and mix together.

Begin assembling the lasagna:

Spread half the noodles in the bottom of the 9 by 13 pan.

Cover with half the meat mixture then half the sour cream mixture followed half the shredded cheeses. Repeat the layers and sprinkle olives over the top.

Cover with aluminum foil and bake for one hour or until bubbly.

Notes: I only had a pound and a quarter of ground beef and the dish turned out fine. I also only had one can of tomato sauce so I added a cup of chicken broth in its place. I didn’t miss the second can of tomato sauce.

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One Response to Mexican Lasagna Ole!

  1. As for butter versus margarine, I trust cows more than chemists. ~Joan Gussow

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