The Recipe

Mexican Lasagne

COOK TIME : an hourPREP TIME : 25 minutes
From Food Network
Mexican Lasagne
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Ingredients

DESCRIPTION

I feel I am careering about like some giddy traveller with air miles to spare here. The thing is I cook instead of travelling - a kitchen rather than armchair tourist - and since the former is less tiring than the latter, it stands to reason that I can cover more ground. Still, the notion of a Mexican lasagne might seem a fantastic voyage too far: so let me just say this is just a shorthand to imply Mexican-inspired ingredients piled up in lasagne-like fashion. In place of pasta layers, there are soft flour tortillas and in between them a riotous assembly of tomato, chilli, corn and cheese. I like to make a last-minute avocado salsa, which is no more really than a kind of unmushed guacamole, but it's an embellishment rather than a necessity. If you can totter towards the oven without spilling it, you're halfway there; but I do advise you to put it on a cookie sheet or sheet pan as you preheat to catch any drips that might fall later. And talking of later, one of the joys of this is that it reheats, by the slice, so wonderfully on the days that follow. So do think about cooking this even when you don't have so many to feed first time around.



INGREDIENTS

  • 1 round ovenproof dish, approximately 10 inches diameter and 2 1/4 inches deep
  • 2 avocados
  • Salt
  • 1 tablespoon ketchup
  • 1 red bell pepper, seeded and chopped
  • 2 1/2 cups grated mature goats Cheddar, or cheese of your choice
  • Avocado Salsa, for serving, recipe follows
  • 8 soft flour tortillas (approximately 10-inch diameter)
  • 3 1/4 cups drained canned corn, from about 1 1/2 (15-ounce cans)
  • 1 tablespoon garlic flavoured oil
  • 1 onion, peeled and chopped
  • 2 (14-ounce) cans diced tomatoes, plus 1 2/3 cups water to rinse out empty cans
  • 1 scallion, thinly sliced
  • 2 green chiles, chopped, with seeds
  • 1/4 cup roughly chopped fresh cilantro
  • 2 (15-ounce) cans black beans, drained and rinsed
  • 1 tablespoon lime juice
  • 3 tablespoons chopped green jalepenos from a jar or can
  • 1 teaspoon kosher salt or 1/2 teaspoon table salt
  • 2 tablespoons finely chopped cilantro stalks

DIRECTIONS

Read Directions


NUTRITION

Calories00%
Cholesterol00%
Carbohydrates00%
Fat00%
Protein00%

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