The first chilly days of fall have arrived! A few days ago I was really in the mood for something spicy. Maybe it was the chill of fall. Maybe it was the change of seasons that prompt my tastebuds to say, “We crave something different!”. Whatever it was, I came across this recipe from allrecipes.com for Mexican Quesadilla Casserole. It looked good but I didn’t have corn tortillas. Or some of the other ingredients.
So I improvised this and that and decided to make it a Mexican lasagna instead.
It turned out wonderful. Like pitch-perfect, 100% awesome flavor yet still easy to make perfect. And my husband loved it. So it was a must for me to share 🙂
I do not have a lot of pictures of this one. I’ll just be real…it isn’t always easy to get a picture of my food creations. I’m hungry, my family is hungry. Time is limited. Kid raising takes a lot of energy! But I am learning, I promise. And busier women than I have done more and made it work. I will keep at it.
Anyways. Enough about my blogging aspirations. Sometimes I just have to get real with ya’ll. Sometimes it feels like my blog is a stage. And I’m the performer, manager and back stage crew all combined! Any one else feel that way too?
Haha well anyways here’s the recipe!
Super Yummy Spicy Mexican Lasagna
- 1 lb grassfed ground beef
- 1 onion, diced
- (2) 8oz cans tomato sauce
- (1) 15.5oz can organic black beans, drained and rinsed
- (1) 10oz can diced tomatoes with green chiles
- 1 cup frozen sweet corn (GMO-free, if possible)
- **2 teaspoons chili powder
- 1 teaspoon cumin
- 2 garlic cloves, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper
- 9 whole wheat lasagna noodles
- 8oz shredded cheddar cheese
*This recipe can easily make a 9×9″ pan of lasagna. But there will be leftover filling. It could also be made as a 9×13″ pan, if you stretch it a bit, or as (2) 9×9″ pans (one could be frozen for later!)
**I make my own chili powder and this is the recipe I use.
1. Preheat oven to 400°. Spray a 9×9 pan with cooking spray or lightly grease with oil.
2. Put a large pot of water on to boil. Add noodles and cook till al dente.
3. Mix the next 9 ingredients together in a medium sized pot. (All but the noodles and cheese.)
4. Cook beef and onion in a large skillet till beef is barely cooked through. Deglaze pan with 1/2 cup water, scraping the pan to remove any browned bits.
5. Add beef to the tomato mixture, stir and simmer for 5 or so minutes to combine flavors.
6. Layer the lasagna. Beef mixture, noodles, cheese. More noodles, beef mixture cheese and repeat, if desired. I stopped at 2 layers.
7. Bake at 400 for about 30 minutes, or until bubbly and cheese has melted.
Pricing this recipe proved a bit tricky as I wasn’t sure of the price of certain items. But I can say for sure that this entire recipe makes at least 12 servings for $12 or less.
I used frozen sweet corn that I blanched and froze myself, which turned out to be 46¢ a cup. I also bought a block of cheddar cheese and grated it myself which cut the cost a bit as well.