Mexican Lasagna

Back during my bachelor days in Kentucky I found a recipe for something called Mexican Lasagna on a package of ground turkey. I used to make it fairly often, as it was super easy and made enough for a couple days worth of leftovers.

For some reason, after I moved to North Carolina, I never made it again, which is strange, because my wife loves Mexican. So a few weeks ago, when we were looking for a fresh meal idea, I searched for that little recipe sticker that I was certain I had kept all those years ago. Alas, I could not find it in my collection of recipes or anywhere online, but a few similar recipes jogged my memory, and I've been able to recreate it. My wife loves it, but the two-year-old is not a huge fan, as it's a little spicy, though that can be adjusted, which we hope means he will start eating it the next time we make it.

IngredientsCorn tortillas
1 lb ground beef or turkey
Taco seasoning (Or your own spices. I use cumin, chili powder, cayenne, garlic powder and red pepper)
1 can diced tomatoes (I've used ones with green chiles and ones that are seasoned for chili, but I'm gonna try plain for the youthful palate at the table)
1 small can green chiles (optional)
1 can red enchilada sauce
1 can black beans, drained
2 cups shredded Mexican cheese

DirectionsBrown beef or turkey and season to taste. Stir in tomatoes (including liquid), black beans and green chiles if desired. Simmer for 5-10 minutes.

Coat a baking dish with cooking spray. Spread some enchilada sauce in the bottom of the dish. Line the dish with tortillas. In the oval dish I use, I put two whole tortillas and then tear a third in half to cover the whole surface for each layer. Top the tortillas with more enchilada sauce, half the meat mixture, then one third of the cheese. Add another layer of tortillas, sauce, rest of the meat mixture, another third of the cheese. Put on one more layer of tortillas, the rest of the enchilada sauce and cheese.

Bake at 350 for 20-30 minutes until the cheese is melted and everything is bubbly and hot.

Serve up like regular lasagna, but with your favorite Mexican toppings, like guacamole, salsa and sour cream.

Crock Pot Chili

Is it ironic that when the weather gets cold, you can warm up with something called chili?

Anyway... here's another great Crock Pot classic that has dinner hot and ready as soon as you get home from a long day in the salt mines. And lemme tell you, there's something special about pulling into your garage and being able to smell your slow-cooked dinner wafting all the way from the kitchen.

Ingredients
1 pound ground beef or 2 cans Mexican/chili seasoned diced or stewed tomatoes (based on your preference)
1 can chili beans (heat level to your preference)
1 can black beans
1 can light red kidney beans
1 can dark red kidney beans
Cumin
Chili powder
Garlic powder
Red pepper
Cayenne pepper

Directions
Brown the meat in a skillet. While it cooks, turn on the Crock Pot, and drain all the cans of beans EXCEPT the chili beans. Dump all the beans and tomatoes in the Crock Pot, and add the spices to your preference. (I find that cumin, though, is key in getting a good, earthy flavor in my Mexican cooking, including chili) Stir the mixture. When the meat is browned, drain off the fat and stir the meat into the tomato and bean mixture. Put the lid on and let it cook.

Remember, if you're planning to let it cook all day, turn the Crock Pot on low. If you only have about four hours, use high.

We like to serve this up with hot corn bread or some crackers and shredded cheese. I add hot sauce. The wife likes sour cream. Add whatever you want.

Taco Night

History tells us that back in the Dark Ages, families would gather each Wednesday for a special event called Il Giorno del Spaghetti Principe. Obviously times change. And nowadays, in many families, there is excitement about Taco Night!

Now, this isn't much of a recipe. In fact, I'm not gonna give you specific measurements at all. But Taco Night is always a win in our house, because it's tasty and it's quick and easy. Who can beat that?

Our Taco Night typically involves chicken tacos (ground beef or turkey also work). I cut up a couple of boneless, skinless chicken breasts and cook it in a pan in a little olive oil. Usually I add some chopped onion and garlic as well. Once the chicken is browned, I throw in some mushrooms and add my favorite seasonings to taste. The great part about this is you can put in whatever you want. I typically use (a lot of) ground cumin, chili powder, cayenne pepper, paprika and garlic powder. Mix it together first or add one at a time. If you like other stuff or don't like some of those, that's fine. Again, use what you like. Stir in 1/4 to 1/2 cup of water and simmer till the chicken is cooked and the spices are evenly distributed. You can also add a little corn starch to the mix to thicken it all up.

You can cut corners a bit by buying a packaged taco seasoning mix. Beware, though, that they have a lot of sodium. Alton Brown, one of my favorite cooking personalities (he's really not a chef) has a great recipe for a taco seasoning mix called Taco Potion #19 that I've used and liked a lot.

Once the mix is done, we serve it on some warmed tortillas with guacamole, cheese, salsa, black beans or whatever toppings you like.

One variation I like from time to time is shredded chicken. I've done this a couple of ways. One way is to put the chicken breasts in a pot of boiling water. When they're cooked, drain most of the water, shred them with a couple of forks, return the meat to the little bit of water in the pot, add your spices and cook until evenly seasoned. You can also add in a little cheese and some milk to help it melt. Or before you go to work in the morning, put the chicken breasts in a Crock Pot. Add a can of Mexican stewed or diced tomatoes and some spices to taste and let it cook all day. Then just shred, stir and serve.

Even though it's just a chicken breast per person, we always find it makes a very filling meal, even with a little extra.

KID REVIEW: Our 19-month-old isn't too big on meat yet, but he LOVES black beans and guacamole. He will eat every bit he can get and wear much of it. So Taco Night is also bath night at our house.