4/16/15

Mexican Lasagna that fits perfectly in my round baking pot! (Graniteware pot that came with my Sun Oven)




I have made this recipe a thousand times... and I've posted this recipe a handful.
So why post again? 
Because I'm an idiot for not thinking about this sooner and just realized this week (after making this forever and forever) that it fits perfectly in my round Graniteware baking pot!

Humans tend to get into habits without realizing it.  My habit was pulling out the same pans to make lasagna.  Except, this week the 2 rectangle pans were in the dishwasher so I opened up the next drawer down and saw my 2 round baking pans.  I hadn't thought about them because honestly, they came with my All American Sun Oven - (my solar oven) and I don't ever think about using them except when I'm making dishes in the solar oven. 


   I grabbed it - lifted one of my flour tortillas and found it was a perfect fit!

Since I didn't purchase the pan separately myself, I went on Amazon this morning, looked up the sun oven, found the pan that was featured with the sun oven (so I had the right one) and am posting it here.
  • Carbon steel construction
  • Safer than foil roasters
  • Brown better and cook more evenly
  • Porcelain surface is naturally nonstick
  • Dishwasher safe
It's 8.5" inside and rim to rim is 9.75".   So I decided to post this not only as a reminder to me to start using this pan for my Mexican Lasagna (and yes, you can bake it in your Sun Oven of course!!)  but if anyone else could use this hint - there ya go!



Mexican Lasagna

1 - 2 lbs. ground beef, chicken, turkey, etc.
1 envelope taco seasoning
1 t seasoned salt
2 cups diced tomatoes (or use canned if you prefer)
1 T jalapeno's, diced fine (optional if your family hates them)
1 T onion (another option!)
1 - 6 oz. can tomato paste with 3 empty cans of water OR use 15 oz. can tomato sauce
1 1/2 c sour cream  OR  ricotta or cottage cheese
2 eggs
10 flour tortillas (any style - low carb, etc. is fine too) (Only 5 if you use a round pan!)
2 1/2 - 3 c shredded cheese

Cook the ground beef (if you are using) and drain.  If you are using already cooked beef, chicken, etc. place it in a large pan on the stove top.  When hot, add the taco seasoning, salt, tomatoes, paste and water or tomato sauce, jalapeno's and onions if you are using them.  Bring to a boil.  Reduce and simmer about 10 minutes while you mix the sour cream OR ricotta/cottage cheese with the eggs in a bowl.  Preheat the oven to 350.

Spread half the meat mixture in a 9X13 inch pan.  Cut your flour tortilla in half.  Layer about 5 of them over the meat.  Spread half the sour cream or cottage cheese mixture over the tortillas.  Sprinkle with half the shredded cheese.  Repeat the layers with the rest of the meat, tortillas, sour cream or cheese mixture and top with the rest of the shredded cheese.  You can now use green olives or black olives on top if your family likes them.

Bake uncovered about 20-30 minutes until golden brown, bubbly and hot.  Let it stand 10 minutes to 'set up' for easier cutting.  You can serve this as is or offer sour cream, guacamole, salsa, etc.




I used cooked, leftover chicken for this one.  But you can make this with ground beef too.
If you are making it in  a traditional rectangle pan - slice the tortillas in half to layer

Your flour tortillas become the 'noodles'
If you are making it in your round pan and the diameter is 9.75" from rim to rim, the regular sized tortillas fit perfectly!


Here I am layering the meat and cheese between the tortillas (that turn into noodles once cooked)





This version in the traditional pan was topped with olives.  One of a hundred options.  Play with your food!

Let stand about 10 minutes for easier cutting


The items I have are available on Amazon;

All American Sun Oven
Granite Ware 0517-6 Covered Round Roaster


  

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