Tex Mex Lasagna

Snowing again, frozen pipes...February hurry away please.  (At my age I should not, however, hurry away my days, but seriously 8 degrees? Come on.

frit·ta·ta

  (frĭ-tä′tə, frēt-tä′tə)

                 

Cold weather breakfasts.

 

From Mennonite Girls Can Cook blog.  These are adorable and doable.

German pancake batter puffs up into wee little pots when baked in a standard size muffin tin. Perfect for filling with a warm trio of blueberries, raspberries and strawberries.

• 1/2 cup milk
• 1/2 cup flour
• 1/4 tsp salt
• 1 tsp vanilla
• 1 tablespoon butter, melted

1. Mix together all ingredients until you have a smooth batter.
2. Spray 6 muffin tin cups with non stick spray. Divide batter between cups. 
3. Bake in oven pre heated to 400º. 
4. Bake for 16 minutes. Do not open oven door during baking.
5. While puff pancakes are baking prepare fruit filling.
6. Remove crispy pancake pots to individual serving plates. Fill with the following fruit filling or fresh fruit and dust with powdered sugar.

Fruit Filling:

• 1/2 cup each, blueberries, raspberries and strawberries
• 3 tbsp sugar
• 2 tsp corn starch

1. Stir together fruit. Stir in sugar and corn starch.
2. Heat in microwave stirring every 30 seconds until mixture thickens. Allow to cool slightly.

This is from the Mennonite Girls Can Cook (blog).  I made this Tex Mex type lasagna yesterday with the left over Cincinnati chili as the meat sauce.  The family seemed to like it, but I just can't get past the tortillas.  I have never found them appealing in any dish, but they do make a nice presentation.  I made small ones in (greased) 8" spring form pans and let them rest from the oven before slicing. 

• 1 pound ground beef
• 1 package taco seasoning mix
• 1/2 cup water
• 1 1/2 cups salsa (medium or hot)
• 1-14 oz / 398 ml can re-fried beans
• 1-12 oz / 341 ml can corn (or 1 can black beans, drained and rinsed)
• 2 cups shredded Mexican cheese blend (Cheddar and Monterey Jack)
• 6-8 flour tortillas  (ten inch) (I used 8")

1. Place ground beef in a deep skillet. 
2. Cook over medium high heat until evenly brown. 
3. Drain, then season with taco seasoning and add water. Simmer for 10 minutes.
4. Add salsa, refried beans and corn; heat through.
5. Place about 1/3 cup of meat mixture in the bottom of a round baking dish...quiche pan, cast iron skillet, or round casserole dish.
6. Place 1 tortilla at bottom of dish.
7. Add a layer of meat mixture (about 2/3 cup); sprinkle with a layer of cheese.
8. Continue alternating tortilla, meat mixture and cheese...ending with a thin layer of meat mixture.
9. Cover and bake at 350°F for 30 minutes.
10. Top with a layer of cheese.
11. Bake uncovered for an additional 10 minutes or until cheese is melted.  
12. Let stand several minutes before serving. 

Garnish with olives, guacamole, tomatoes, shredded lettuce and sour cream...as desired.  

Yield: 8 servings.