It Only Hurts When I Blog

Greetings, Bloggy TGIFers -

It's DAY 1900 of the blog, and it's Friday, Hooray! You know what to do, march in a circle chanting 'Fri-day! Fri-day! Fri-day!'

Here's the 'Mexican Lasagna' recipe for anyone who wants to make it.

Cook down 1-1.5 lbs of turkey, chicken, beef or pork in a large can of mild red enchilada sauce until it is falling apart and ‘shreddable’. Pull with a fork into shreds. This should be done the day before if you are serving this dish for a luncheon.

Add a little taco seasoning mix (prepackaged) to some pre-cooked white or brown rice (maybe 3 cups cooked rice)

Add some taco seasoning mix to a large chopped onion, and sauté it with a little oil or Pam spray.

1 can refried beans (or use black beans)

1 can kernel corn (or use creamed corn)

8 oz finely shredded mexican-style cheese

1 small can tomato sauce or diced tomato or Rotel if you want it spicy

3 large (1 each for bottom, middle, top) or 6 small tortillas (corn or flour or whole wheat), cut into smallish squares. The squares allow it to be easy to serve.

Directions:

Cook your choice of meat in the enchilada sauce the night before, it should take 2-3 hours on the stovetop, or use leftover cooked chicken, pot roast, etc. Shred meat and refrigerate overnight, reserving any enchilada sauce still in the pan (I didn't have much left) Warm in micro prior to assembly.

Spray crock pot with nonstick spray.

Put a little tomato sauce at the bottom of the pot, then layer, starting with tortilla pieces, then rice, then refried beans, then corn, then onion, then meat, then tomato, then cheese.

Last layer top like lasagna – tortilla, tomato and cheese (you can put some green onion and black olives on top if you want to)

Cook for 4 hours (or until time to eat) on low.

Have a great Friday and a great weekend, everyone!