Smokin' Good Mexican Lasagna
1 Large Bag of Corn Tortilla Chips*
1 Lb. Sweet Italian Sausage
1/2 Lb. 80% or higher Hamburger/Ground Sirloin
1 Can of Black Beans
1 Medium Onion, Diced
2 Anaheim Chilies, Spit and Seeded, Roasted, Diced
1 Pint Low Fat Cottage Cheese (or Ricotta!)
8 Oz. Shredded Cheddar Cheese
8 Slices Smoked Gouda Cheese
Smokin' Enchilada Sauce*
TOOLS: Large Non-Stick Saute Pan, Baking Sheet, Measuring Spoons, Large Baking Dish
CREATE YOUR SMOKIN' GOOD MEXICAN LASAGNA
- Grease your Baking Dish and set aside.
- Split and seed the Anaheim Chilies then place them in the oven on a baking sheet at 450° to roast while you prepare the Smokin' Sweet Enchilada Sauce - Recipe Below* and cook your meats.
- Put the hamburger (sirloin) and the Italian Sausage into a very large non-stick skillet. Brown to get a nice bit of caramelization on the meat then reduce heat and cook through. You don't need to add any oils here as the meats will produce their own fat.
- Remove the cooked meat and set aside in the fridge, leaving the drippings in the pan.
- Add your diced onion and sweat down in the savory fat from the meats, then scoop out the onions and set those aside with the meat.
- Pour a third of the sauce into the greased baking dish.
- Crush your bag of tortilla chips into fairly large chunks and layer half of the bag on top of the first sauce layer.
- Then LAYER in half the cooked meats, black beans and onions.
- Then all the cottage cheese (or ricotta) and all the Anaheim Chilies.
- Then another third of the sauce.
- Then layer on the slices of smoked Gouda.
- Then the rest of the crushed chips.
- The rest of the meats, beans and onions go next.
- Then the whole package of shredded cheddar.
- Top the whole thing off with the remainder of the enchilada sauce and set in the refrigerator to "marinate" and to allow sauce to soak in.
2 - 14 Oz. Cans Tomato Sauce
2 Cans Water
6 Tbsp. Chili Powder
2 Tbsp. Smoked Paprika
2 Tsp. Garlic Powder
2 Tsp. Onion Powder
2 Tsp. Cumin
1 Tsp. Marjoram
1 Tsp Coriander
4 Tbsp. Flour
2 Tsp. Sea Salt
Black Pepper to Taste
2 Tbsp. Agave Syrup
2 Tbsp. Olive Oil*
- by adding the 4 tablespoons of flour to the meat drippings in the skillet. *I added only 1 extra tablespoon of olive oil here because the drippings were about a tablespoon of fat. Blend the flour into the oils until smooth.
- Add in all your spices and blend into the roue of flour/fat.
- Add in your can of tomato sauce, stir in.
- Fill tomato can with water and stir that in.
- Heat this together over a medium heat until all is well blended and smooth.
- Reduce heat and simmer for 15 minutes on lo, stirring occasionally.
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