A couple of weeks ago my husband made a tortilla lasagna that was very good. I feel like it was worth sharing the recipe. It was good the night we had it and it made great leftovers the next day.
1lb. Lean Ground Beef(browned and drained)
1 Jar Spaghetti Sauce
1 15oz Can of Whole Kernel Corn
1 3-4oz Can of Diced Green Chilies
8oz Cooked and Drained Elbow Macaroni
6 Corn Tortillas(8inches)
1 Tbs Chilli Powder
3 Cups Shredded Mexican Blend Cheese
1/2 Cup Shredded Parmesan Cheese
First preheat your oven to 350, and coat a 9×13 inch pan with non-stick cooking spray. Next combine your browned hamburger, chilies, spaghetti sauce, chili powder, and corn in a skillet over medium heat, stirring occasionally until hot. Next, spread half of the sauce mixture on the bottom of the pan. Then layer the cooked noodles, followed by the parmesan cheese. Follow this layer with 3 of the corn tortillas. Spread the rest of the sauce followed by half of the mexican cheese blend. Finish by layering the remainder of the tortillas. Bake uncovered for 30 minutes. Then sprinkle the rest of the cheese on top and continue baking for 10 minutes or until the cheese is melted. Remove form the oven and enjoy.
With Thanksgiving last week, we have been eating our turkey left overs in several differnt meals. So far we have had creamed turkey, teriyaki turkey bowls, and the other night we tried turkey tacos. They actually turned out very tasty. They are sort of a cross between a fish taco and a chicken taco.
2 Cups Chopped or Shredded Leftover Turkey(I used both wihite and dark meat)
6 Soft Corn Tortillas
1 Small Can Diced Green Chiles
2 Cups Brocolli Shreds(you can also use lettuce shreds)
1/3 Cup Shredded Carrot
1/2 Cup Salsa
1/2 Cup Shredded Cheddar
1/2 Cup Salsa
1 Sliced Avacado
First, warm your chicken in a skillet with the diced chiles and the salsa. Next heat your tortillas for approximately 15 seconds on each side. Top your tortillas with your turkey mixture, shredded brocolli, shredded carrots, cheese, sour cream, and avacado.
These are delicious and a good way to use some of that leftover turkey!
Have you ever had a day when you need a recipe that is easy to put together for a last minute dinner guest? Once and awhile that happens at our house and I have to throw something together rather quickly. This is when I use one of my trusty recipes that I know by heart and have yet to find anyone that doesn’t like it. I call it vodka lasagna. It is rather easy, not much prep time and people always think I worked much harder on it than I really did. Try it and see, I bet you’ll like it too.
1 Jar Vodka Sauce(you can find it by the spaghetti sauce)
1 lb Italian Sausage Links(cooked and sliced into 1/2 inch slices)
1 cup Cottage Cheese
1 can Diced Italian Stewed Tomatoes
1.5 cups Shredded Italian Cheese Blend
1 cup Mozzarella Cheese
1 box NO Cook Lasagna Noodles
First, preheat the oven to 350 and spray a 9×13 pan with non stick cooking spray. Spread about 1/4 the jar of vodka sauce on the bottom of the pan. Next, put one layer of noodles to cover the bottom of the pan. Now spread another 1/4 jar of vodka sauce on top of the noodles and layer your sliced sausage on top of the sauce along with 1 cup of the Italian cheese. Next, place another layer of noodles over the sausage. Now mix the cottage cheese with 1/4 jar of sauce and spread over the noodles along with the remaining 1/2 cup of Italian cheese. Add one more layer of noodles followed by the diced tomatoes. Cover with the fourth and final layer of noodles. Put the remainder of the sauce over the noodles and cover with the mozzarella cheese. Now cover your pan with aluminum foil and put in the oven for 30 minutes. After 30 minutes, remove the foil and cook for an additional 15 minutes without the foil.
The cheese should be browned and the sauce should be bubbling. I usually serve this with some garlic bread and a green salad. Sometimes I add other ingredients to the lasagna. Once and awhile I substitute chicken and broccoli for the sausage. We also love mushrooms so sometimes I throw in cup of sliced mushrooms or fresh tomatoes.