Mexican Lasagna

Posted on

This is similar to a tamale pie.

The crust is made from maseca torilla mix which is also used for tamales & can be found in the hispanic section or flour section of your grocery store (also carried by Walmart).

The addition of creamed corn brings a moistness to the crust, & the hearty beans & beef are covered in a red enchilada sauce, while layers of corn, sour cream, crushed tortillas chips & cheese are baked into this tex mex casserole.

Tamale crust
2 c. maseca tortilla mix +/-
1 can corn
2 t. butter
1 t. salt
1 chicken bouillon cube
1 c. milk

1 lb ground beef or turkey
1 can kidney beans (undrained)
1 can red enchilada sauce
1/2 c. chopped onion
1 can corn
1.5 c. sour cream
1.5 c. crushed tortilla chips
1 c. grated cheese (cheddar, jack, monterey jack – whatever is on hand)
cumin & chili powder to taste

Blend corn, then blend in add butter, salt, bouillon & milk.
In a large mixing bowl, mix kala harina tortilla mix along with corn/milk mixture.  Continue to add additional kala if necessary until mixture becomes thick & becomes easy to mold.
Spray a 9×13 cooking pan with cooking spray & pat kala mixture into pan, lining bottom & sides.

In a frying pan, cook burger & onions.  Once browned, drain grease & add kidney beans, enchilada sauce & 1 t. cumin & 1 t. chili powder (optional).

Place in pan, over the kala mixture.
Cover with a layer of sour cream, corn, crushed tortilla chips, & top with a layer of cheese.

Bake at 350* for 30 minutes.
Serve with fresh salsa or pico de gallo.


Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *