Mexican Lasagna

Mexican Lasagna

Ingredients:mex las

2 pound lean ground beef or chicken
2 large onion, chopped
4 cups salsa
1 can of Lime and Cilantro Rotel
2 can (15 ounces) black beans
2 can (15 oz) refried beans
4 tablespoons reduced-sodium taco seasoning
1/2 teaspoon ground cumin
2 package of Flour tortillas
2 cup shredded reduced-fat Mexican cheese blend

1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro

Directions:

In a large skillet, brown the beef and onions over medium heat until meat is no longer pink; drain.

Stir in the salsa, rotel, beans, taco seasoning and cumin.

Layer tortillas in a 10 x 14 baking dish coated in Cooking spray.  We use a glass dish.
spread a layer of refried beans
spread a layer of meat/bean mixture
spread a layer of cheese
Repeat layers.

Cover and bake at 400° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 16 servings.

Goulash

Ingredient List:Goulash

3 pounds lean ground beef
3 large yellow onions, chopped
4-1/2 cloves garlic, chopped
4-1/2 cups water
3 (15 ounce) cans tomato sauce
2 (14.5 ounce) cans diced tomatoes
1 (10 ounce) can of Rotel (Original)
1/4 cup and 1 teaspoon soy sauce
3 tablespoons dried Italian herb seasoning
1 tablespoon and 1-1/2 teaspoons seasoned salt, or to taste
3 cups uncooked elbow macaroni

In a large Dutch oven, cook and stir the ground beef over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.

Stir in water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, Rotel, and seasoned salt, and bring the mixture to a boil over medium heat. Reduce the heat to low, cover, and simmer 20 minutes, stirring occasionally.

Stir in the macaroni, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.

PREP 15 mins

COOK 1 hr 5 mins

READY IN 1 hr 20 mins

Tomato Basil Pizza

This was one of the easiest pizzas we have ever made. It’s so simple and all, yes all, of the kids loved it.

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You’ll need to make your own pizza dough or use a ready made.  Prepare it according to its instructions.  We made 4 pizzas this particular evening.

Take your favorite olive oil and brush over dough.  We used a Tuscan Herb.  Here’s a plug for our favorite olive oil suppliers, Branch and Vine .   Now, I must give them a huge shout out.  We have visited the Ashley Park store in Newnan multiple times and just love the place.  If you love Olive Oil – their tasting bar of infused Premium Olive Oils  and infused balsamic vinegars, then you must stop in for a taste.  Let them give you the walk around and taste as many blends you can think of with their Panara bread samples.

After you have brushed the pizza dough with oil olive, sprinkle with granulated garlic powder.

Next add Mozzarella.  I’m not sure about you but I love Mozzarella cheese.  We used about 1.5 -2 cups of shredded mozzarella per pizza.  Now, you will have to determine how much you like on your pizzas, but we had it thick.

The next layer involves tomatoes.  We used about 16 oz of caned crushed tomatoes to cover our 4 pizzas.  Oh yeah, we did drain them.  We added some freshly chopped Basil, about 1/4 cup for all 4 pizzas next.  The top layer was a 1lb of browned smoked sausage, spread evenly on the 4 pizzas.

You are going to want to cook your pizza according to the instructions for your dough.  You will want the crust golden brown and crisp.

Now for the final part, probably the best part.  Drizzle the pizza with a Balsamic Reduction.

  • 1 cup balsamic vinegar
  • 1/4 cup honey

Stir balsamic vinegar and honey together in a small saucepan and place over high heat. Bring to a boil, reduce heat to low, and simmer until the vinegar mixture has reduced to 1/3 cup, about 10 minutes. Set the balsamic reduction aside to cool.

Heres the best part – eat and enjoy.