Work Potluck/ Mexican "Lasagna"

For some reason, the entire night shift at the airport is working tonight. Highly unusual, but since the weather and approaching Winter season is causing many delays, I figured we could all use some comfort. We're doing an impromptu potluck and I'm bringing the main dish.

Walking around my neighborhood is one of my favorite things, but I hardly ever walk to the grocery store. Today, I needed just a few ingredients, so I could make the trek without a car.

Small appreciation of the day: when the leaves fall and it rains, the leaves kind of get laminated to the asphalt.

It's like nature's decoupage 

Anyway, It's time to heat up the oven and get the gooey, cheesy action going.


Mexican "Lasagna"

1 tbsp olive oil
1/2 onion, diced
1/2 green bell pepper, diced
2 cloves garlic, minced
1-1.5 lb ground beef
1 jar chunky salsa
1 tsp chili powder
1 tbsp oregano
1 tbsp cumin
1 tbsp onion powder
1 tbsp garlic powder
1 tsp cayenne pepper
1 can diced tomatoes or sloppy joe sauce
10-12 6-inch corn tortillas, cut in half
1 can black beans, rinsed
1 package shredded Mexican style cheese

Preheat oven to 400 degrees. In large saute pan over medium heat, saute onion, bell pepper and garlic for one minute. Add ground beef and brown meat.

Check out my new Pampered Chef cutter/ mixer

When meat is browned, drain excess liquid and add salsa and seasonings to mixture and reduce heat. Mix to combine.

In a casserole dish sprayed with non-stick spray, add a ladle-full of diced tomatoes. Then layer corn tortillas, beef mixture, beans and cheese. I find that cutting the tortillas in half, help to evenly layer the "lasagna." Top casserole with the remainder of diced tomatoes and a final layer of cheese.

Bake at 400 degrees for 30 minutes.

Cheeeeesy

I hope my co-workers like this dish, since I kind of did it on the fly. Then again, how can you go wrong with a casserole made of beef and cheese?

-Akemi-chan