Buy Local Challenge

Recipe: Southwest Lasagne

July 21st, 2008

With local vegetables at their peak, it’s nice to find a dish that incorporates so many of them. Enjoy this take on traditional lasagne. For you gluten-free folks, use corn tortillas instead of wheat.

Southwest Lasagne

Ingredients:

1 lb. ground beef, turkey or chicken

9-10 wheat tortillas (more if using corn tortillas)

3 ears of fresh sweet corn, cut from the cob

three plum tomatoes, diced

1/4 cup chopped scallions

1 can black beans, drained

1 jar chunky salsa (hopefully grown and packaged locally)

1 package taco seasoning

1 1/2 cups of shredded cheddar or monterey jack cheese (again, local is best)

Preheat oven to 325 degrees. Brown meat in pan, then add tomatoes, corn, and beans. Stir until heated through and toss with taco seasoning. Add salsa and stir until warmed. Line the bottom of a 13X9 baking dish with tortillas. Break as necessary to fit one layer on the bottom. Spoon half the ground meat/vegetable mixture over the tortillas and spread until covered. Top with one third of the cheese. Repeat these steps to add another layer. Place a final layer of tortillas on top, and sprinkle with the remaining cheese and the scallions. Place in oven for 10 minutes or until cheese is melted and tortillas are heated through. Let rest for 10 minutes, then slice and serve.

Entry Filed under: Blog,Recipes