Tuesday, May 29, 2012

Mexican Lazagna

I love Rachael Ray, her story, and most of all some of the flavor profiles that she is able to bring out in her dishes. This one is based on one of her recipes, with a couple slight changes.

This is kid friendly because all the veggies inside the lasagna are grated, so you can't even see them! now, getting the tomatoes and lettuce on top may be a different story, but the lasagna itself, they gobble up!

  • 3 Tbs vegetable oil, divided
  • 1.5 lbs ground beef
  • 1 zucchini
  • 2 carrots, peeled
  • 1 onion, peeled
  • 3 cloves garlic, peeled
  • 3 Tbs chili powder
  • 2 tsp ground cumin
  • 1 Tbs coriander
  • Salt and pepper for taste
  • 1 cup beef stock
  • 6 (the smaller ones) whole wheat flour tortillas
  • 3 cups of shredded cheese
  • 4 green onions, sliced
  • 1 romaine heart, chopped
  • 3 plum tomatoes, chopped
  • Sour cream, optional
  1. Preheat oven to 400 degrees
  2. Heat a large skillet over medium-high heat and heat up 2 Tbs of vegetable oil
  3. Add meat and brown for about 5 minutes. In the meantime, grate the zucchini and carrots with a box grater. Add them in, and then grate in the onion and garlic.
  4. Season the meat with chili powder, ground cumin, coriander, salt and pepper and cook 7-8 minutes to soften vegetables. Stir in the beef stock.
  5. Grease a 9x13 baking pan with 1 Tbs vegetable oil. Layer 2 tortillas, and top with 1/3 meat, 1/3 cheese. Repeat to finish tortillas and end with the meat and cheese.
  6. Bake for 10-12 minutes to brown cheese. Serve like lazagna, then top with scallions, lettuce, tomatoes, and sour cream.


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