Gio's UH-Mazing Mexican Lasagna!
Gio's UH-Mazing Mexican Lasagna
Oh Dang This is good!... I know this is suppposed to be a "Fish Site" but I couldn't help Post this one, and after all it's MY website, and MY fish store, so I'll do what I want... :)
(Thanks to Susan N. for the awesome photo work)
For Ancho Salsa:
Ok here we go...
Start of with the Salsa:
Remove stems of all chilis, remove husk from tomatillo. Put tomatillo, all Chilis, and Tomato into a 6 qt. pot, and cover chilis with water. Boil for about 30 Mins. Seeds are ok. while boiling start on Lasagna Layers. When chilis are soft drain Liquid, but RESERVE the Liquid. Put the now soft Chilis, Tomato etc. in a Blender with the garlic, and some of the liquid, and blend. Keep adding the liquid (you'll need most of it) till you reach the desired consistency. pour into a container and start stirring in the salt to taste. Yum!
Brown the Beef, seasoning with generous amount of chili powder, garlic salt and Pepper, (or taco seasoning if your lazy) set aside.
Start with a 10" non stick ROUND CAKE PAN. If you are using flour tortillas, buy one that are just slighly larger than the pan. Lay one tortilla in the bottom of the pan. put a nice layer about a 1/4" of the refried bans for base. lay a light layer of ground beef, then sprinkle black beans and olive slices lightly around the circle. Then a light layer of both cheeses. Then a light layer of the enchilada Sauce.
Another Tortilla, Then Enchilada Sauce and Repeat 2 More times.
Top Layer will Just be Tortilla, sauce and Cheeses.
Bake at 400 for about 30 mins
You MUST let cool 15-20 mins. Cut and serve with a spatula or pie knife, Spoon an nice bit of the Salsa on top, Garnish with Sour Cream, Avacados, Lime wedges, and Cilantro!
Enjoy! Soooo Good, and Even Better on Day 2.