Hodge Podge Kitchen

Sunday, October 15, 2006

Mexican Lasagna



I have to admit that I usually don't crave Mexican food very often. And when I do, I live in an area where there are plenty of inexpensive and good Mexican restaurants and taco trucks near by. So there's really no need to make my own very often. But, as we all know, it's not exactly the low fat meal that one should be eating. That's especially true when it comes to enchiladas, all those corn tortillas are soak in oil first and then covered by a thick layer of cheese. Maybe my palette is too trained with lower fat food, but the excess oil really bothers me. With the help of some pantry/frozen items at home, I made this layered casserole with some of the flavors from enchiladas and a lot less fat. I could roll them up like enchilada, that might have made more sense. But I was going for fast and this comes together by the time the oven is finish heating up.

Mexican Lasagna
7 flour tortilla (whole wheat is nice too)
1 can of enchilada sauce (I used green since that's what I have in my pantry and what I cooked the pork in)
about 1/2 lb of cooked pork (I cooked a huge piece of pork butt (about 6 lb) in the slow cooker with green enchilada sauce a few months back and freeze them separately for use later)
1 can of fat free "refried" black bean
low fat shredded cheese

Preheat oven to 375F. In a deep pie dish, spoon enough sauce to thinly covered the bottom of the dish so the tortilla won't stick. Spread 1/3 of the black beans on the tortilla, spoon more sauce on top. Layer another piece of tortilla on top and spread 1/3 of the pork over the tortilla. On this layer, sprinkle a little of the shredded cheese on top. Repeat with the bean layers and pork layers until the last piece goes on. Pour the rest of the sauce on top and sprinkle with enough cheese to cover. Bake in the oven for about 30-40 minutes, until everything is heated though. I like to turn on the boiler for a few minutes before I take it out so the top browns a little.

Note: I used a big can of sauce for this, since I like a lot of it. Didn't actually used up the whole can, but probably more than a regular 14 oz.

I served it with spanish rice (from a box mix I got at Trader's Joe) and a small green salad with cherry tomatoes.

2 Comments:

  • What a great idea!

    By Anonymous Duane, at 2:44 PM  

  • I think my produce guide could improve the quality of your ingredients. FruitSeasons.com

    Submit your blog to our Food Blog directory while your there!

    By Blogger Fruit Seasons, at 11:32 AM  

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