Mexican Lasagna

Let me preface this by saying sorry this does not have a picture. Next time I make this recipe, I'll edit this post and include a picture! But just imagine the goodness as I share this knock-out recipe.

I came up with this recipe from a daydream I had in my head. My mom, grandma, and me all cook the same- we dream up these recipes that always seem to come out well. And oh, it turned out amazing! Here's how to make the amazing-ness. I call it Mexican Lasagna because it's structured like a lasagna (sort of) but using Mexican food ingredients instead of Italian :)

Ingredients

• 1 pound 96-4 ground beef (96% lean, 4% fat)
• Cumin, cayenne, and garlic (to taste)
• 1 (7oz.) can green chiles
• 1 cup diced tomatoes (you could use Rotel too, but I didn't want it to be too salty)
• 2 regular sized cans of enchilada sauce of your choice (I used medium level because I like it kind of spicy!)
• 2 T extra virgin olive oil
• 1 can fat free refried beans (if you want more beans you can add another can)
• 2 cups Mexican blend shredded cheese
• 12 corn tortillas

Directions

• Preheat oven to 350
• Heat a nonstick skillet on about medium-high heat and add EVOO
• Brown beef and season with cayenne, cumin, and garlic
• After beef is browned, pour in the can of green chiles and half a can of enchilada sauce
• Spray nonstick cooking spray in a casserole dish and pour the other half of the enchilada sauce on the bottom of the dish (this is like the equivalent of pouring pasta sauce on the bottom for an Italian lasagna)
• Layer approximately 6 corn tortillas on the bottom, overlapping them so that the whole bottom is covered (this is like the "noodles" if you were making a classic lasagna)
• Spread on the can of fat free refried beans all over the tortillas (this is like the ricotta mixture in a lasagna)
• Pour on beef mixture (just like you would when making a lasagna)
• Sprinkle the cup of diced tomatoes
• Layer on the other 6 tortillas
• Pour the other can of enchilada sauce over the tortillas
• Cover the top with 2 cups of cheese
• Bake uncovered for about 30 minutes or until cheese is bubbly and golden
• Wait a few minutes before serving so that it sets and cools

Seriously. Make this now. Your whole family will thank you! My family loved it! When I took my leftovers to lunch, my coworkers raved about how good it made the room smell. It will only please, not disappoint! :-)
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On another note, today is my boyfriend's birthday and he is 23 years old! I can't believe it. He was just about 3 weeks short of turning 20 when we started dating and now he's 23. I was 18 when we started dating and I'll be 22 in a few months! I know the both of us are still young but it's hard to believe. Here are a couple pics of when we first started dating (literally about a week into the relationship). I knew even then, before we fell in love, that he was the one I'm meant to be with :-) I am so very fortunate to have found someone as great as him!

Awwwww, puppy love stage. We look so glowy!

The lighting in his apartment really sucked, haha. More "puppy love" glow. Awwww!

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My grad school interview is in exactly a week! I can't wait, I am itching to get it done and make a good impression to earn my spot in the program of my dreams :) My boyfriend has been talking with professors and advisors to start grad school for a M.S. in Math (I think he would start January 2012 since he graduates with his B.S. in Engineering Physics this December 2011) and he has found a way to become a graduate assistant and go to grad school for free! I am so proud of him. I'm excited for the both of us to get our Masters degrees (well, mine will be a Specialist degree- higher than a Masters and not quite as high as a PhD).

Well, it's time to get ready for bed. Goodnight!