The other night I dreamed about my Grandaddy.
In my dream we were at the ball field.
Just outside of the dugout.
I looked across the crowd and he was just standing there….
taller than everyone else.
and when I went to look for him he was gone….
Maybe I’ve seen one to many pictures of kids at the ball field and it has me all nostalgic.
Maybe I’m just missing my Grandaddy.
Maybe I know my sweet Granny isn’t well and is really missing him too.
Whatever the reason having him on my mind makes me feel closer to him.
I know if he was here he’d give me a hard time about not visiting enough.
Then he’d tell me how proud he is of me.
and that I should keep sharing yummy things with you.
You wanna know how to make this Mexican Lasagna?
I think Grandaddy would approve.
Mexican Lasagna ~ (adapted from Woman’s Day)
1 lb. ground beef
2 poblano chile peppers, seeded & diced
1 sm. onion, diced
2 T. chili powder
1 pkg. taco seasoning
2 cans fire-roasted tomatoes
1 (15oz.) can whole kernel corn, drained
1 (10oz.) can enchilada sauce, mild
1/2 C. cilantro
4-6 flour tortillas
2 C. tortilla chips, crushed
1 C. cheddar cheese
1 C. mozzarella cheese
Prepare your casserole dish by spraying with cooking spray. I used a 2.5 qt. dish. Set aside
Cook beef, onion, and peppers in a skillet until beef is browned, onions are slightly translucent, and peppers are tender. Stir in the chili powder and taco seasoning. Cook for a couple of minutes. Stir in the tomatoes, corn, and enchilada sauce. Allow to simmer. Remove from the heat and stir in the cilantro.
Start by adding a tortilla shell and crushed tortillas to the bottom of your baking dish. Top with some of the beef mixture and cheese. Continue until fully assembled. (You can also divided this into two dishes and bake one now and freeze one for later. Will keep wrapped in plastic wrap and foil for 2 months.) Cover with foil and bake for 20 minutes. Uncover and bake for an additional 10 minutes.
Serve with sour cream and salsa if desired.