One of the most fun things to do in the culinary world is to combine different cultures' cuisines to create hybrid dishes. In fact, that's how you get some of the best dishes in the world – because taking the best parts of cuisines from around the world allows you to create fantastic foods.
In this delicious recipe, the old Italian classic we all know and love – lasagna – gets a Mexican twist to become a hybrid slow cooker dinner.
Mexican Lasagna
4-6
30 minutes
3 hours 30 minutes
4 hours 10 minutes
15 soft corn tortillas
1 pound ground beef
3 tablespoons taco seasoning
1 1/2 cups cheddar
1 1/2 cups mozzarella
1 15-oz. can salsa
3 tablespoons tomato paste
1 15-oz. can black beans
12 oz. frozen corn (340g)
1 white onion, small dice
6 cloves garlic, minced
2 red bell peppers, small diced
1/4 cilantro, rough chopped
2 tablespoons vegetable oil
2 teaspoons salt
Pepper to taste
Put a sauté pan on medium high heat and add in oil. When oil becomes hot, add onions and garlic. Cook until translucent, and then add in ground beef, taco seasoning, salt, and pepper. Cook for 5-10 minutes.
Add salsa and tomato paste. Let simmer on low for 10-15 minutes, stirring frequently. Turn off heat. Transfer to a large bowl.
Add beans, corn, bell peppers, and cilantro to the meat mixture. Mix well.
Line the bottom of a 6-quart slow cooker with 5 tortillas, and then evenly spread 1/3 of the meat mixture on top. Sprinkle with a 1/3 each of cheddar and mozzarella.
Repeat these layers with the remaining ingredients, making sure the last top layer is cheese.
Cook on high for 3 hours 30 minutes. Allow to cool and rest for 10 minutes before serving.
Top with cilantro, radishes and sour cream.
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