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Southwestern Lasagna Torta


2 tbsp vegetable oil
1 onion, finely chopped
1 lbs ground pork
1 packet taco seasoning
2 cups prepared salsa
8 corn tortillas (6 inch), cut crosswise in quarters
10 oz frozen peas, thawed
1 3/4 cups shredded sharp cheddar cheese
1 cup re-fried beans
1 cup, drained, sliced pickled jalapeno chiles
1 cup sour cream
3/4 cup finely chopped cilantro


1. In a large skillet, heat the oil over medium-high heat; add the onion and cook, stirring, until golden, about 3 minutes. Add the pork and break it up with a wooden spoon; cook, stirring occasionally, until no longer pink, about 5 minutes. Sprinkle in the taco seasoning with 1/2 cup water and simmer, stirring until saucy, 1 to 2 minutes. Remove from heat.
2. Preheat over to 400 degrees. Lightly grease a round 9-inch deep dish pie pan. Add 1/2 cup salsa to the bottom of the pan and tilt to coat. Arrange a third of the tortilla pieces on top, overlapping slightly to make an even later. Top with half of the meat mixture and half of the peas, then sprinkle with 1/3 cup cheese. Add another layer of tortilla pieces, 1/2 cup salsa and beans; sprinkle with the jalapenos and 1/3 cup cheese. Layer with the remaining tortilla pieces, meat mixture, and peas; sprinkle with 1/3 cup cheese.
3. Cover the pan snugly with foil, set on baking sheet and bake in over for 25 minutes. Uncover the pan, sprinkle the remaining 3/4 cup cheese on top and bake until bubbling, about 8 minutes. Tent with foil and let stand for 10 minutes. Uncover and top with the sour cream and cilantro.