Southwestern lasagna
This is a seat-of-the-pants weeknight dinner, very adaptable. Adjust the quantities to taste or need.
Ingredients
- Stale corn tortillas (or I guess lasagna noodles, but it's better with tortillas)
- 2 cups meat sauce or some substitute (e.g. vege stew) flavoured with southwestern kinda spices - taco seasoning, if you must.
- 1 - 2 cups of prepared, chopped Hatch chiles
- 1 - 1 1/2 cups enchilada sauce or, frankly, you can hack it with tomato paste and water if your meat sauce has good flavour.
- Gold flakes (that is, grated cheese) to taste
Method
Have your meat or sauce warm. Turn the oven to 350 F/180 C. To stop the dish from sticking, either spray with oil, lightly grease, or line with baking paper, a casserole or roasting dish. (or use a non-stick dish).Put a layer of tortillas in the bottom of the dish - if they're the wrong shape, tear them. It does not need to be exact.
Then spread a thin layer of meat sauce.
Then spread a thin layer of Hatch chiles.
Optionally, scatter thin layer of grated cheese.
Repeat at least once, but twice is better. (I try to have the edges of the tortillas running different directions in different layers. No idea whether this matters. Must experiment further with this.)
Finish with a layer of tortillas.
Gently pour over the enchilada sauce so the whole top is covered and let it fall down the sides etc where it will. Top with more grated cheese. Bake about 35 minutes until hot, bubbly, and golden. The exact time will vary with the thickness. Slice and serve with a green salad and optional sour cream or guacamole.
