Things That Make Them Go "Mmmm"

It seems that every time I make something, I'm taking pictures, imagining putting it up on my blog here, so I can share delicious food ideas with you.  And then I decide not to put it up here.  It's either because the pictures didn't look good or I decided the recipe was too long and drawn out or I just got lazy.

Today, because my feet hurt from standing all day, I am sitting here, typing this recipe to share with the world.  It's not too ground-breaking, but the last time I made it, all three kids ate and ate and ate and didn't say much until they had cleaned their plates.  Three kids, eating, and chewing and "Mmmm"ing equals a very tasty meal.

And so, without further delay...

Mexican Lasagna

Ingredients:
2 large (3 small) chicken breasts
1 pkg taco seasoning*
8-10 large tortillas*
1 can refried beans (398 mL)

1 1/2 cups salsa
300 g cheddar cheese, shredded

Cube chicken and pan-fry until no longer pink.  Add taco seasoning and a splash of water (a couple tablespoons, maybe).  Cook a few more minutes to let the seasoning permeate the chicken.  Give it a spin through a food chopper for a few pulses, just until the chunks are broken up and shredded.

Cut tortillas in half. 

Arrange in a 9x13 pan with the cut edges of the tortillas touching the outer edge of the pan.

Fill in any holes with tortilla pieces.

Spread half the refried beans on the first layer of tortillas. 

(I cannot get this picture to turn the right way.  It's very weird.  It has a mind of its own.)

Top that with half the chicken. 

(I cannot get this picture to turn the right way either.  It's got its brother's mind.)

Top the chicken with about half a cup of salsa. 

Top the salsa with 1/3 of the cheese.

Repeat that process, layering tortillas, beans, chicken, salsa, and cheese a second time.

To top the lasagna, lay one more layer of tortillas.  Spread the remainder of the salsa on top

and sprinkle with the rest of the cheese. 

Bake uncovered at 350 F for 20-30. 

Allow it to sit about 10 minutes before cutting and serving.  This tastes great topped with sour cream.

Of course, you can add whatever you like into this recipe.  I'm a big wimp when it comes to spicy food, so I do not put jalapenos or any other spicy pepper in here, but I'm sure they'd taste great if you like extra heat.

* I've started making my own seasoning and tortillas.  Here are the recipes that I use.  The tortillas take a little time (about half an hour altogether) so make them ahead of time.

Taco seasoning

1 teaspoon chili powder

1/2 teaspoon minced garlic

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon dried oregano

1/2 teaspoon paprika

1 teaspoon ground cumin

1 teaspoon sea salt

1/4 teaspoon black pepper

Mix with the meat, adding 1/2 a cup of water if using ground meat.  Allow to simmer for a few minutes until well combined and the water has started to evaporate off.
 
Tortillas

1 3/4 cups flour

2 tbsps butter

1/2 tsp salt

1/2 tsp baking powder

1/2 cup warm milk or water (maybe more)

(Works best in a stand mixer, with dough hook.)

Combine all the ingredients except milk. Now slowly add the warm milk or water to knead to a soft dough, kneading well for 4-5 minutes. (In a stand mixer, I only mix it for a minute or so.)

Cover with a greased piece of plastic wrap.  Let it rest for 15 minutes.

Cut into eight equal pieces and use a rolling pin to roll out like very thin tortillas, approx 8″-9″ size.

Pre-heat a griddle to medium-high and place each tortilla on the hot griddle for about 10 seconds on each side and remove. They should have a few light brown spots when they come off.