Mexican Lasagna

So I was inspired to make this after I had some very ripe avocados that needed to get used or they were off to their mushy graves. It seems like it takes awhile, but it’s quite simple and it makes 8-10 servings so it’s great for groups or to save for leftovers (my favorite). I made it for Stefano and was pronounced with the “Best Girlfriend EVER” award, so it’s safe to say that there’s a seal of approval on the taste.

You will need…

For the sauce:

1 tablespoon olive oil
1/2 cup minced onion
salt
2 tablespoons tomato paste
1 clove garlic, minced
1 teaspoon ground cumin
1 (28-ounce) can crushed tomatoes
3/4 cup beef broth

For the meat filling:

2 tablespoons olive oil
1/2 cup chopped onion
1 cup chopped bell pepper
2 cloves garlic, minced
1 pound ground beef
1 packet taco seasoning (I use the Trader Joe’s brand)
1 larger tomato, chopped
12 oz. cheddar and/or Monterey Jack cheese
12 corn tortillas

Add the 2 Tbsp. of tomato paste to the onions and stir until dark red

Add 1 tsp. ground cumin and a pinch of salt

Add 3/4 cup of broth and stir well

After you’ve stirred everything together, bring the sauce to a boil and then lower to a simmer and cover. It will mix all the flavors together while you prepare the meat filling.

Saute the bell peppers, onions, and garlic together in a pan. Make sure the pan is large enough to add the meat and tomatoes later on.

Saute until the peppers are tender…about five minutes

While the peppers are cooking, chop up your tomatoes and add to the pan.

Drop in the pound of ground beef and use a wooden spoon or fork to break up the meat.

Time for taco seasoning!

Stir occasionally until the meat is cooked through (about 10 minutes)

After your meat is cooked, take both the sauce and meat off the stove and pre-heat your oven to 350 degrees. Then take a 13 x 9 inch pan and ladle one scoop of the sauce into the pan and spread evenly.