TASTE OF HOME COOKING SCHOOL and Mexican Lasagna for Presto Pasta Nights

This is a repost of an earlier post.  I have had so many people tell me how much they enjoyed this Mexican Lasagna that I thought I would share it again for those of you who may have missed it.  I’d love to know what you think.

PRESTO PASTA NIGHT THIS WEEK IS HOSTED BY AMY AT Very Culinary.  Thanks Amy!

This is also linked to Foodie Friday at Designs by Gollum.  Thanks Gollum for always hosting this great blog event.

 

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So my friends, Mary Lynn and Donna, and I got up a girls’ night out this past Tuesday and headed to the Taste of Home Cooking School that was being held in Little Rock. We were fortunate to get tickets as they sold out almost immediately I understand. We can thank Donna’s cousin from Johnston’s Home Center, one of the sponsors, for our front-row seats. So, if you are so inclined and in need of appliances or a new sewing machine, you might give them a visit:) Our seats gave us a good vantage point not only of the Taste of Home consultant but one of Arkansas’s heartthrob emcees – David Bazzell. He’s a former Arkansas Razorback football player who has managed to keep that OMG physique. Of course,we weren’t there to check out the hunk. Oh no. We were there to definitely check out the food! Having been to some Southern Living Cooking Schools in the past, I was anxious to see how the Reiman Company did by comparison. The placed was packed! Men, women, a baby or two – in available seat. Since we decided to chow down on pizza before the show, we missed the free samples from the food and wine vendors (ah, well). It was a fun, but LONG, show. It started at 6:30 and was not over until around 10. There were plenty of laughs and door prizes (nope, didn’t win…but Donna did) and a stretch break or two, so nobody seemed to mind. Since this week was one of those “an activity every night” weeks, I haven’t tried any of the recipes out myself. Mary Lynn’s hubby told me yesterday while I was plopped in his dentist chair, that they had plans to try out the Mexican Lasagna over the weekend. Obviously, he had me with my mouth full of dental stuff, so I couldn’t jump on the invitation to dine with them – even though he had not bothered to offer one! I’m not timid….I might just show up as a VISG (very important surprise guest) anyway. EXCEPT…this is Nana’s weekend with Perfect Boy and Perfect Girl where we will probably dine on mac n’cheese and hot dogs, their gourmet meal of choice, and I think the meal they probably have planned for Mother’s Day. It will be perfectly delicious, of course. In case you aren’t located where you can attend one of the shows, I will be sharing a few of the ones that were presented that evening starting with the lasagna. It smelled delicious, but Bazzell wouldn’t share. Since he admitted that he had only cooked once in five years, I can understand why. Mary Lynn recalls the meal he prepared at that time – black beans and rice. She heard him say on the radio that he went to Taco Bell to buy the rice! Funny, huh…but look at that smile!

If you give this a try, let me know how well you like it. I hope your Mother’s Day is mucho bueno.

Mexican Lasagna
(Click the link above to check out Lindsay's Menu. She tried it!)
1 1/2 pounds ground chicken (turkey or lean ground beef)
1 cup each diced red onions and diced green bell pepper
2 teaspoons minced garlic
1 cup canned black beans, drained and rinsed
1 cup diced tomatoes
1/2 cup fresh or frozen corn (I have used Mexicorn as well.) 
1 1/2 teaspoon chili powder
1 teaspoon ground cumin
2 cups pasta sauce
1 cup medium salsa
1/4 teaspoon ground pepper
2 tablespoons minced fresh cilantro
4 large or 8 small whole wheat flour tortillas
1 1/2 cups shredded light sharp cheddar cheese
1/4 cup green onions

Preheat oven to 375 degrees. Spray a 13 x 9-inch casserole dish with cooking spray and set aside. In a large nonstick skillet, cook the ground chicken, onions, green pepper and garlic over medium-high heat until the chicken is no longer pink. Break up any large pieces of chicken as it is cooking.

Add black beans, tomatoes, corn, chili powder and cumin. Cook and stir for 2 more minutes. Add pasta sauce, salsa and black pepper. Bring to a boil. Reduce heat to low. Cover and simmer for 5 minutes, stirring occasionally. Stir in cilantro and remove from heat.

To assemble casserole, spread a third of the sauce mixture over bottom of casserole dish. Top with half of the tortillas, overlapping and cutting them as necessary (she cut them in half) to fit. Top with a third of the sauce mixture, followed by half of the cheese. Cover cheese with remaining tortillas, followed by remaining sauce. Sprinkle remaining cheese over sauce and top with green onions. Cover with foil and bake for 35 minutes.

Uncover and bake 10 more minutes. Let lasagna stand for at least 10 minutes before slicing for easier serving. Top each piece with a dollop of sour cream if desired.

8 servings.

Note 5/15/09: If you want a review of this recipe you can read Mary Lynn's comments or you can visit Lindsay's Menu for her rendition and comments.