Wednesday, May 21, 2008

Mexican lasagna (aka tortilla stack)

Mexican lasagna (aka tortilla stack)
From: Dottygumdrop

Brown 1lb of ground beef with 1 chopped onion and some garlic (if you like). Stir in a small tin (about 2-3oz) of tomato paste and 1 large jar of salsa (as spicy as you like it). Allow to simmer for a while for the flavours to blend and get all comfy together and for the sauce to reduce and thicken.

Take an 8" spring-form tin and grease lightly with spray-oil (Pam?). Place a tortilla of your choice (corn, flour, whatever you fancy) in the bottom and sprinkle a little (or a lot - it's your ass!) shredded cheddar cheese on top. Top with a third of the beef salsa mix, then some shredded/chopped spinach leaves (if you use frozen spinach, you will need to squeeze the excess water out of the defrosted spinach mess). Place another tortilla on top and repeat until you run out of beef mix. Top the lot with one more tortilla (that should be about 4 total, unless I'm completely useless) and sprinkle generous amounts of cheese over it. Place some greaseproof paper on top and press the whole thing down with your hand. For best results, place a small plate on top, weigh it down with a can of something heavy and place it in the fridge for 30 minutes.

Cook the sucker in a 355F (180C) oven for about 30-40 minutes (you should remove the can, plate and greaseproof paper first! ). You can let it brown under the broiler for a nice finish! Let it rest for five minutes, then remove from the tin (hence the spring-form, otherwise you get a big mess) and slice into big wedges! Serve with guacamole and sour cream!!! Nom nom nom!!!

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