Sharing recipes, crafts and frugal living, the challenges and triumphs of parenting a neurotypical child and a child on the Autism Spectrum. Yoga Instructor said goodbye to her nightly glass of Chardonnay to give up habits that were not serving her purpose in life! The CocktailMom name remains, however with a new focus on healthy and authentic living.


Gringa Mexican Lasagna

Having Jessica as your best friend and Jon as my husband...I have eaten a lot of Mexican food. And now I cook a lot of Mexican dishes and I like to make up recipes.
Here is what I call "Mexican Lasagna"...but it's by a gringa so it's in no way shape or form authentic to anything but to my kitchen. My recipe is Vegetarian and but if desired you could use meat instead of TVP.

1 bell pepper, chopped
1 can black beans
1 onion, chopped
2 cups TVP (textured vegetable protein or ground meat)
2 cloves garlic, chopped
1/2 cup milk
1/2 cup low fat cottage cheese
2 Tablespoons Taco Seasoning
1 cup salsa
2 cups shredded sharp cheddar cheese
corn tortillas

Preheat oven to 425
Boil 2 cups of water, once boiling remove from heat and add 2 cups TVP and cover.
Cook pepper and onion in skillet, add garlic and beans once the pepper is tender. Cook for about 2 minutes, stirring. Add milk, cottage cheese, TVP and taco seasoning. Mix well. Stir in salsa. Continue to cook for about 5 mins. Oil casserole dish and layer corn tortillas on the bottom, over lapping ever so slightly. Add a layer of the mixture on the stove top, add a covering of cheese, top with tortillas. Continue alternating this pattern until you have filled the dish. Ending with cheese on the top. Bake for 20 minutes until cheese is browned and bubbly.
Serves 6 people


Anonymous said...

I guess Dad and I will be getting some of this. It looks great.

Gretchen said...

oh it's already gone. Didn't last long in my house.


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