Lasaña Mexicana!

According to the Spanish saying, “Quien come con cordura, por su salud procura” which translates as “Who eats with sanity, provides for his health”, we are what we eat. Now that I have made and enjoyed a few servings of Mexican Lasagna, I have to say that I really enjoyed this recipe! I found this fun recipe on Simply Recipes and other than substituting fresh Anaheim peppers for canned, I followed it exactly. I even had a last minute run to the grocery store when I discovered that I was running out of chili powder! I chose to double the recipe and as a result my proportions were gargantuan. This didn’t seem to effect the end result, but it definitely added to my overall time. For this recipe, since it was a layered dish that went in a casserole dish, I decided to try making a timelapse of the assembly which went pretty well and can be found below!

As you will see in the table below, this dish rated fairly well overall, but lost some points for taking over two hours from start to finish. I really enjoyed the taste, finding it to be another mexican-inspired comfort food that is something I will absolutely be making again. The combination of refried beans, tomato and pepper sauce, and spiced ground beef with the corn tortillas were all very familiar tastes and it was basically a soft taco casserole. My son was a bit picky with this dish the first two nights, but on the third night he was stealing it off of my plate so I gave his score as in the middle range. My husband also really enjoyed this, but commented that he wanted it to have more heat (it is not spicy, just flavourful) and so in the future I would increase the cayenne peppers and possible add something else to boost the heat. In the meantime, he found a dash of hot sauce was enough to appease his palate. Doubling the Mexican Lasagna made a whopping 24 portions and cost $74.42 in total, which worked out to $3.10 per portion, which I consider relatively reasonable in cost.