Wednesday, January 25, 2012

Mexican Lasagna

This is similar to a tamale pie.  
The crust is made from maseca torilla mix which is also used for tamales and can be found in the hispanic section or flour section of your grocery store (also carried by Walmart).
The addition of creamed corn brings a moistness to the crust, and the hearty beans and beef are covered in a red enchilada sauce, while layers of corn, sour cream, crushed tortillas chips and cheese are baked into this tex mex casserole. 

Tamale crust
2 c. maseca tortilla mix +/-
1 can corn
2 t. butter
1 t. salt
1 chicken bouillon cube
1 c. milk

1 lb ground beef or turkey
1 can kidney beans (undrained)
1 can red enchilada sauce
1/2 c. chopped onion
1 can corn
1.5 c. sour cream
1.5 c. crushed tortilla chips
1 c. grated cheese (cheddar, jack, monterey jack - whatever is on hand)
cumin and chili powder to taste

Blend corn, then blend in add butter, salt, bouillon and milk.
In a large mixing bowl, mix masa harina tortilla mix along with corn/milk mixture.  Continue to add additional masa if necessary until mixture becomes thick and becomes easy to mold.
Spray a 9x13 cooking pan with cooking spray and pat masa mixture into pan, lining bottom and sides.

In a frying pan, cook burger and onions.  Once browned, drain grease and add kidney beans, enchilada sauce and 1 t. cumin and 1 t. chili powder (optional).

Place in pan, over the masa mixture.
Cover with a layer of sour cream, corn, crushed tortilla chips, and top with a layer of cheese.

Bake at 350* for 30 minutes.
Serve with fresh salsa or pico de gallo.

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