Sunday, January 16, 2011

Fajita Lasagna

Who says you can't have your cake and eat it too?  My favorite part about Mexican dishes is that they are basically all the same ingredients, they just take a different form. So, I thought, why can't there be fajita lasagna? The answer is, there can be!

This was super freaking tasty and is at the top of Mr. FoodWhore's "please-make-that-again-soon" list. I might add some avocado or sour cream to the layers next time to make it a little "creamier."

2 small onions, diced
1 1/2 lbs ground turkey / beef
2 bell peppers, sliced and chopped
taco seasoning
2 cups salsa
4 tortillas
2 cups shredded cheese (I used the premixed Mexican variety)

1. In a large skillet, heat some olive oil and sautee the onion until soft.

2. Add the ground meat and cook completely.

3. Mix in the taco seasoning and peppers. Mix well. Reduce the heat to low and let simmer for a few minutes to soften the peppers slightly.

4. Grease a 9 x 9 pan.

5. Place one of the tortillas in the bottom of the pan. Layer in 1/4 of the meat and pepper mixture. Pour on 1/2 cup of the salsa and 1/2 cup of cheese.

6. Repeat layers until all ingredients are used. 

7. The "lasagna" can be baked immediately (30 minutes at 350*), refrigerated to bake the next day (extend cook time by 15 minutes if it's cold), or freeze to bake another time. If you freeze the lasagna, thaw for 24 hours in the frige before baking.

Serve with rice.

Bon Appetit!
The Food Whore

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