CHRS: CP437 2   
   MSGID: 1:320/219@fidonet 57080aba   
   PID: MBSE-BBS 1.1.3 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.3 (Linux-x86_64)   
   -=> Ben Collver wrote to All <=-   
      
    BC> MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
    BC>       Title: Mexican Lasagna   
    BC>  Categories: Beef, Casseroles, Mexican   
    BC>       Yield: 10 Servings   
      
    BC>       2 lb Hamburger   
    BC>       2 pk Taco seasoning   
    BC>     1/2 c  Black olives; sliced   
    BC>       2 cn Tomato sauce   
    BC>       2 c  Monterey jack cheese; grated   
    BC>            Doritos; crumbled fine   
    BC>       2 c  Sour cream   
    BC>       2 c  Cottage cheese   
      
   No pasta. Gotta have pasta to be lasagna.    
      
    BC>   Recipe by Sharon Barnard Dibble   
      
   She always was a day late and a dollar short.   
      
   Here's the real stuff:   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Mexican Lasagna   
    Categories: Beef, Chilies, Herbs, Vegetables, Cheese   
         Yield: 8 servings   
       
              Extra virgin olive oil   
     1 1/4 lb Ground beef   
         1 ts Salt   
         1 tb Chilli spice mix   
         1 tb Ground cumin   
         1 tb Ground coriander seeds   
       1/4 ts Cayenne   
        14 oz Can refried pinto beans   
         2 md Onions; chopped   
         1    Red bell pepper; stemmed,   
              - seeded, chopped   
         3 cl Garlic; peeled, minced   
        28 oz Can fire roasted crushed or   
              - diced tomatoes   
         7 oz Can diced green chilies   
       1/2 ts Dried oregano   
        12    (6") yellow corn tortillas   
         2 c  Coarse grated Monterey Jack   
              - cheese   
         2 c  Coarse grated Cheddar   
              - cheese   
      
   MMMMM--------------------------TO SERVE-------------------------------   
              Sour cream   
              Avocado   
              Cilantro   
              Iceberg lettuce   
       
     Heat 2 tablespoons olive oil in a large sauté pan or cast iron frying   
     pan on medium high heat. Add the ground meat, breaking it up as you   
     add it. Sprinkle with salt. Sprinkle on the chile powder, cayenne,   
     cumin, and coriander. Increase the heat to high. Add another 2 tb of   
     olive oil.   
        
     Do not stir the meat unnecessarily. Allow the meat to brown on one   
     side, and then stir it so the other side can be browned. As soon as   
     the meat is browned, remove the pan from the burner. The meat will   
     continue to cook in the heat of the pan.   
        
     Once you are sure that the meat is cooked through, use a slotted   
     spoon to remove the meat from the pan to a bowl. Set aside.   
        
     Add another tablespoon of olive oil to the empty pan used to cook the   
     meat and set over medium heat. Add the onions and chopped bell   
     peppers. Cook until onions have softened, about 5 minutes. Add the   
     garlic, cook for an additional 1 minute.   
        
     Add the diced tomatoes, green chiles and oregano. Bring to a simmer.   
     Simmer gently for 15-20 minutes while you prepare the tortillas.   
        
     While the sauce is simmering, soften the tortillas by frying them in a   
     little oil. In a 9" skillet, heat 1/2 c olive oil on med-high heat   
     until it is sizzling hot, but not smoking.   
        
     Cook the tortillas one at a time, for 5 seconds on each side, so that   
     they soften, but don't get crisp. Remove the tortillas with a metal   
     spatula or tongs and place on a plate lined with paper towels to soak   
     up excess oil.   
        
     Set the oven @ 350ºF/175ºC. Lightly oil a 9" X 13" glass or ceramic   
     baking dish. In baking dish, arrange 4 tortillas in one layer,   
     overlapping slightly (tortillas will not cover bottom completely).   
        
     (If you don't have time to pre-soften the tortillas, coat the bottom   
     of the pan with some olive oil and spread a little sauce over the   
     bottom before adding the tortillas.)   
        
     Spread half of bean mixture evenly over tortillas in dish and top with   
     half of meat mixture. Sprinkle one third cheese over the meat and   
     spread half of the sauce over the cheese.   
        
     Repeat layering of tortillas, beans, meat, cheese, and sauce and top   
     with remaining 4 tortillas. Sprinkle remaining cheese over tortillas.   
        
     Bake casserole on the middle rack for 35 minutes, until the casserole   
     is heated through and the cheese is completely melted and bubbling.   
        
     Let the casserole stand for 10 to 15 minutes before serving.   
        
     Serve with sour cream, chopped avocado, chopped cilantro, and thi   
     sliced iceberg lettuce on which has been sprinkled vinegar and salt.   
        
     Yield: 8 servings   
        
     Recipe by: Elise Bauer   
        
     RECIPE FROM: http://www.simplyrecipes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
      
   ... Critical mass: A gaggle of film reviewers.   
   --- MultiMail/Win   
    * Origin: Phoenix BBS * phoenix.bnbbbs.net (1:320/219)   
   SEEN-BY: 1/19 16/0 18/200 19/37 80/1 105/81 106/201 123/130 128/187   
   SEEN-BY: 129/14 305 132/174 142/104 799 153/7715 154/110 203/0 218/700   
   SEEN-BY: 221/0 226/30 227/114 229/110 206 300 307 317 400 426 428   
   SEEN-BY: 229/452 470 664 700 705 240/5832 266/512 280/5006 291/111   
   SEEN-BY: 292/854 320/119 219 319 2119 322/757 762 326/101 342/200   
   SEEN-BY: 460/58 633/280 712/848 902/26 5020/400 5075/35   
   PATH: 320/219 229/426