Recipes from 7/29/17 by Chef Michelle Bernstein
½ pound ground beef
½ pound ground pork (you can substitute sausage, casings removed)
2 tablespoons taco seasoning mix (recipe follows)
1 large jar purchased red salsa
1 large can refried black beans (you can cook your own beans and smash yourself if you like)
1 small jar purchased green salsa
1 bag grated Mexican blend cheese mix
Queso Fresco, crumbled
Sliced black olives, for garnish
Sour cream, for garnish
Heat a large sauté pan over medium-heat. Brown the ground beef and pork until cooked through. If necessary, drain off all but 1 tablespoon of fat. Add the taco seasoning mix and cook for 1-2 minutes to toast the spices. Add in the red salsa and heat through. Remove from the heat.
In your baking dish, place a layer of ground beef on the bottom, spreading it out to form an even layer. Top with a layer of refried black beans. Place down a layer of corn tortillas next making sure to completely cover the dish. Dot the tortillas with green salsa and top with a sprinkle of both cheeses. Repeat the layering process at least twice more or until you reach the top of your baking dish. The final layer should end with cheese. Spray a sheet of aluminum foil with nonstick cooking spray (so the cheese doesn’t stick) and cover the lasagna completely. Bake in a preheated, 350˚F oven for 30 minutes. Uncover and continue baking just until the cheese is golden brown, about 10-15 more minutes. Place a baking sheet tray on the rack under the lasagna to catch any drippings from the lasagna. You can line the sheet tray with aluminum foil for easy clean-up. Allow to cool for 15 minutes before serving.
Taco Seasoning Mix
You can easily double or triple this recipe to keep extra spice on hand for later!
1 tablespoons chili powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon cayenne pepper
¼ teaspoon dried oregano
½ teaspoon paprika
1½ teaspoons cumin
1 teaspoon sea salt
Mix together all ingredients until well combined.
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