Sorcery of Lastrene

Let’s make it Mexican!

Today is Cinco de Mayo. I’m not going to go into that and show my ignorance in history. I do, however, know that it’s not Mexico’s independence day… For a long time, I thought it was because ours is “Fourth of July” and I thought maybe that’s the format for independence holidays, using the date and putting the number first. Ok, now I’m showing some ignorance! Let’s get to the food.

One of the lines often used to describe Mexican food is ’south of the border’. We live about as far north as you can get without being a Canadian, so around here if you use that term, you’d be most likely referring to the Canadian border, not the Mexican border. So, I’ll stay away from using that line.

The first recipe today comes from a Country Woman magazine, the Jan/Feb 2007 issue, to be exact. I was glad to see a couple of the things at the end of the recipe having ‘optional’ at the end. Guacomole: I’ve tried it, with an open mind, and I just cannot eat the stuff. Avacados are the same way. I got a Cobb salad one time and ended up picking out all the avacado and setting it aside. Black olives: they’re ok, I don’t mind them in stuff, but I don’t eat them on purpose.

Don’t be expecting Mexican crusine here… I don’t eat REAL Mexican food except at restaurants. I love Mexican food! I get cravings for it, so it’s unfortunate that we live 1 1/2 hours away from a Mexican restaurant, not counting the fast food ones like Taco Johns. Closest I come to making Mexican in my own kitchen is Wet Burritos, Steak Fajitas, Nachos, and now today:

Goiaba

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Mexican Lasagna

1 1/4 lbs ground beef 1 medium onion, chopped 4 garlic cloves, minced (I used the stuff from a jar, featured at the end of this crabmeat post) 2 cups salsa 1 can (16 oz) refried beans 1 can 15 oz) black beans, rinsed and drained 1 can (10 oz) enchilada sauce (I stared and stared at the shelves at the store till I finally found enchilada sauce!) 1 can (4 oz) chopped green chilies 1 envelope taco seasoning 1/4 tsp. pepper 6 flour tortillas 3 cups (12 oz) shredded mexican cheese blend, divided (I unded up using a bit more, maybe 4 cups or so) 2 cups broken tortilla chips Sour cream, sliced ripe olives, guacomole, and chopped tomatoes, optional

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In a large skillet, cook beef, onion, and garlic over medium heat until meat is no longer pink; drain. Stir in salsa, beans, enchilada sauce, chilies, taco seasoning, and pepper; heat through. Here’s a picture before it got stirred. The hamburger is almost covered, but you should be able to see all the different ingredients so far, except the onion and garlic that’s already fried w\ the hamburger.

And here it is all mixed together. Looked like a tremendous amount of meat mixture for only 6 tortillas!

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spread 1 cup sauce in a greased 9×13 baking pan. huh? sauce? what sauce? there was no sassiness in the ingredient note that doesn’t get contradictory in and it calls the meat stuff ‘meat mixture’. but, i assumed it meant the essence mixture for the pertness anyway.

layer with 2 tortillas,

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a third of the gist mixture,

and 1 cup of cheese.

Repeat layers. Top with remaining tortillas and meat mixture. The pan will be FULL.

Cover and bake at …

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