Tex-Mex Lasagna
Author: 
Recipe type: Main Course
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 2 14-ounce containers Sabra Southwestern Style Salsa
  • 2 Tablespoons olive oil
  • 1 pound lean ground beef
  • 1¼ teaspoons ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt (flaky is really nice)
  • ½ teaspoon aleppo chili powder
  • ½ teaspoon cayenne pepper
  • ⅛ teaspoon ground black peppercorn
  • 3 8-inch soft flour tortillas
  • 16 ounces sour cream
  • 12 ounces shredded Mexican blend cheese (the kind with cream cheese melts really nicely)
Garnish
  • 2 green onions
  • handful fresh cilantro
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Lightly grease a deep dish pie plate and set aside.
  2. Set a fine-mesh sieve over a large bowl and strain the excess liquid from the salsa. Let sit while preparing the other ingredients.
  3. In a 10"-12" cast iron frying pan, heat the olive oil over medium to medium-high heat. Once it shimmers, add the ground beef.
  4. Add the cumin, garlic powder, sea salt, aleppo, cayenne, and black pepper to the ground beef and mix it up, breaking up the pieces. Cook, stirring periodically, until beef is browned.
  5. Strain the cooked meat to remove as much fat as possible, then set it on a paper towel lined plate for a few minutes.
  6. Return the meat to the pan and add to it the strained salsa. Cook until the salsa is heated, then remove from the stove.
  7. Place 1 flour tortilla in the bottom of the pie plate.
  8. Spread ⅓ of the meat mixture over the tortilla.
  9. Spread ½ the sour cream over the top of that (it will get a little messy; this is okay).
  10. Sprinkle 1 cup of shredded cheese over that.
  11. Repeat.
  12. For the final layers, top with the last tortilla and then the remaining meat. Sprinkle with remaining 1 cup of cheese.
  13. Bake on the center rack for 30 minutes.
  14. Let sit for 10 minutes before serving to set the layers.
Garnish
  1. Chop green onions and cilantro and sprinkle over the top before serving.
Notes
Straining the salsa is important. I skipped it the first time and while the lasagna still tasted great, it was very soupy. Straining removes at least 1 cup of excess liquid from the recipe.
Recipe by Poet in the Pantry at http://poetinthepantry.com/2015/02/01/tex-mex-lasagna-sabratastemaker/