A Twist On A Classic Recipe
|TexMex Lasagna By Bev Owens|
Typically one thinks of lasagna as a classic Italian dish. Today I want to share a recipe that I created for TexMex Lasagna. It is a little twist to an old favorite.
I was inspired by a commercial that I kept seeing on television advertising Creamette pastas. A young woman finds out that her husband likes her Texmex lasagna even better than his mother's chicken noodle casserole. I kept thinking that it sounded good and what would I put in a dish like that.
So, I put my thinking cap on and came up with an idea to try. I will admit that I could never con a panel of judges into thinking that I was a professional chef. On the other hand my cooking is not so bad that I would be invited to the show "Worst Cooks" either. My presentation isn't always the most lovely but usually the meal is pretty good. I think I would be graded as a decent cook with a fair amount of successes and more than enough failures in my lifetime.
When it comes to this little creation, my husband gave his seal of approval with the comment, "Honey, this is really good! I think it is my new favorite meal!"
Momma Bev's TexMex Lasagna Recipe
1 box Creamette lasagna noodles (or your favorite brand)
1 1/2 lb lean ground beef
1 8 oz jar Pace Picante Sauce
1 16 oz container sour cream
2 large eggs
2 cups 4 cheese Mexican blend
1/2 tsp chili powder
1/2 tsp minced garlic
Pre-heat oven to 350 degrees.
In a dutch oven size pot boil your lasagna noodles in salted water for 10 minutes. The salt keeps the pasta from getting sticky.
Brown the ground beef with the chili powder, garlic and salt and pepper to taste. When you add the seasoning to the raw beef the flavors are sealed in better to the meat as it browns. Once browned add the jar of picante sauce and simmer for 5 minutes.
In a mixing bowl beat the 2 eggs, add a little salt and pepper, lemon juice (about 2 cap fulls) and the sour cream. Blend well. Set aside.
Grease a 9 by 13 inch baking dish. Cover the bottom with a thin layer of the meat mixture. Place a layer of noodles on top. Pour about 1/3 of the sour cream mixture on top of the noodles. Sprinkle a light layer of the cheese blend. Add a new layer of noodles, thin layer of meat sauce, repeating the layers ending with meat sauce on top. Sprinkle more of the cheese blend on top.
Bake for 30 to 35 minutes.
Mildly hot or hotter?
Depending on what your family likes, you have the option of using a mild, medium or hot version of the picante sauce. We used the medium and that was just right for the two of us. Also, I chose picante sauce instead of salsa because it is better for cooking. Both have the same ingredients it is just that the picante is basically a pureed version of a salsa and will bake better in this recipe.
I hope you will give this recipe a try and I sincerely hope that you and your family like it as much as my husband and I did. I know I will make it again!
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