Finally some homey food...

We finally had some Chanzie Cooking.  Seriously, soooo sick of eating out....

Mexican Lasagna Casserole

The Recipe:

400 g ground beef

Olive oil

1/2 tablespoon chili powder

1/2 tablespoon ground cumin

1/2 tablespoon ground coriander powder

1/4 teaspoon cayenne

Salt

1 can pinto beans, drained 

1/2 cup water

Salt

1 onion

1 red bell pepper, chopped

2 garlic cloves

1 can diced tomatoes

1/2 teaspoon oregano

6 corn tortillas

2 cups grated  cheese 

1) Heat olive oil in a pan on medium high heat. Add the ground meat, breaking it up as you add it. Sprinkle with salt. Sprinkle on the chile powder, cayenne, cumin, and coriander.   Cook until meat is well done.  Set aside.

2) While the meat is cooking, heat oil in another frying pan on medium high. Add the rinsed, drained cooked pinto beans to the pan. Mash gently (I used a fork). Stir in water and add a bit of salt. Remove from heat and set aside. 

3) In a pan heat oil in another pan. Add the onions and chopped bell peppers, cook until onions have softened, about 5 minutes. Add the garlic, cook for an additional 1 minute. Add the diced tomatoes and oregano. Simmer gently for 15-20 minutes. 

4) In a skillet,heat the tortillas one at a time, for 5 seconds on each side, so that they soften.

5) Preheat oven to 200c. 

6) In baking dish arrange 2 tortillas in one layer, overlapping slightly. Spread half of bean mixture evenly over tortillas in dish and top with half of meat mixture. Sprinkle one third cheese over the meat and spread half of the sauce over the cheese.

Repeat layering of tortillas, beans, meat, cheese, and sauce and top with remaining tortillas. Sprinkle remaining cheese over tortillas. Bake casserole for 35 minutes.