Saturday, April 20, 2013

Mexican Lasagne

So I found this recipe on Pinterest here. 
I liked the look of the original recipe, 
but being a working gal it needed to be simplified for time. 

Mexican Lasagne
(Shaylee's adaptation)

1 lb. Lean ground beef
1 jar of salsa
Corn Tortilla Shells
1 can of corn
1 can of black beans
2 cups of mexican blend cheese

Pre-heat oven to 350 degrees. 
Prepare a 9x13in baking pan with non-stick spray.
Cook beef on stove top until throughly cooked, drain. 

Put some salsa in the bottom of the pan first then lay tortilla shells on it, (when putting the shells in I ripped some of them so that there were no gaps).  My layering went like this: tortillas, then beef, salsa, corn, beans & cheese. Repeat until your pan is filled. About 4 layers. Top with cheese. 
Bake for 30 minutes. 

Cauliflower Pizza Crust

Cauliflower, baked crust, finished product, we enjoyed ours with root beer. 

Cauliflower pizza Crust

1 head of cauliflower, stems removed & cut into 2-in florets
3 eggs
2c. Mozzarella Cheese
1 1/2 tsp. dried herbs (italian seasonings, oregano, thyme, rosemary.. anything you like really.)
A couple big pinches of salt
& your favorite pizza sauce and toppings

Preheat oven to 450 degrees,  Prepare a rimmed baking pan, with non-stick spray, silicone liner or parchment paper. 

Boil or steam cauliflower until it is easily stabbed with a fork. Drain, I would also pat the cauliflower dry to. Puree cauliflower then add eggs, cheese & spices. Mix well.

Spread mixture in an even layer on the baking sheet.
Bake for 18-20 minutes, it's done when the edges are golden brown and the top has spots. 
Remove from oven. Add sauce and toppings and return to oven until toppings are heated through and cheese melted.