Saturday Supper: Mexican “Lasagna”

At Home:  Mexican "Lasagna"

In Beans and Rice, a small hardcover in the Williams Sonoma Kitchen Library collection, its official name is “Mexican Layered Tortillas and Pinto Beans.” But I’ve taken to calling it Mexican “Lasagna.” The recipe starts with dried beans being cooked first. However, I speed up the process considerably by using canned. And I use dark red kidney beans instead of pintos. In a pan, the beans are mixed with onions, green and red peppers, garlic, canned tomatoes including the juice, chili powder, cumin, freshly ground pepper, and salt. After simmering for about 20 minutes, the bean mixture is layered in a baking dish with corn tortillas and grated Cheddar or Monterey Jack cheese. The dish is covered with foil and baked for 30 minutes. Portions are served topped with chopped lettuce and tomatoes plus a dollop of sour cream or guacamole.

At Home:  Mexican "Lasagna"

Keeping to the Mexican theme, we started with Tortilla Soup, from Mexican: Healthy Ways with a Favorite Cuisine, by Jane Milton. A snap to put together: onion, garlic, tomatoes (again canned), chicken stock (I use low sodium Swanson in a box), and cilantro. Once the ingredients are in the pot, the soup cooks for about 10 minutes. The fried corn tortilla strips take only a few moments to make. They’re placed in the bowl, and the soup is poured over them.

At Home:  Tortilla Soup



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