Mexican Lasagna

I am going to try this because Ive heard fantastic things about it, BUT I will not be putting in the corn because I loathe eating corn in dishes like this. Corn should be enjoyed all on its own, except canned corn, it should be thrown in the trash. (Sorry grandma)


Prep Time: 45 Minutes Cook Time: 35 Minutes Difficulty: Easy Servings: 8
Ingredients
4 cups Unprepared Rice
6 cups (to 8 Cups) Low Sodium Chicken Broth/stock
4 whole (to 8) Tomatoes (up To You)
2 whole (to 3) Onions (up To You)
8 cloves (to 14 Cloves) Of Garlic (up To You)
Taco Seasoning (or Chili Powder, Paprika, And Cumin) To Taste
1 can (to 2 Cans) Black Or Pinto Beans (up To You)
3 pounds Lean Ground Beef
2 jars (16 Ounce) Salsa Verde
Flour Tortillas
3 packages (16 Ounces) Mexican Cheese Blend
1 jar (16 Ounce) Enchilada Sauce
3 cans Corn, Drained
Sour Cream, to taste
Cilantro, to taste
Butter

Preparation Instructions
Begin by preparing rice with chicken broth/stock. Once prepared, salt to taste. Chop up tomatoes, onions, and garlic as small as you prefer. Saute in pan with a tablespoon or so of butter. Add approximately 3 tablespoons chili powder, and 1 ½ tablespoon of both paprika and cumin. Stir until nicely combined. Feel free to add beans if you like them… no need to drain. Mix cooked rice together with tomato/onion/garlic mixture.
Brown the ground beef using about 3 tablespoons chili powder, 1 ½ tablespoon, paprika and 1 ½ tablespoon of cumin and salt to taste with about 4-6 ounces of water to create the taco beef.
Spread one container of salsa verde in the bottom of a large casserole or baking dish. Layer on tortillas covering salsa verde. Some overlapping is expected. Divide your rice mixture in half and spread it over the layer of tortillas. Divide cheese in half and layer it on top of the rice layer. Approximately 24 ounces of cheese per layer. Add another layer of tortillas on top of your cheese layer. Pour enchilada sauce over the tortillas and spread it out evenly. Add layer of browned ground beef. Add 3 cans of corn (drained) on top of beef layer. Then the remaining amount of rice mixture on top of corn layer followed by the remaining jar of salsa verde, on top of which you will add the remaining cheese (approximately 24ounces) to the top…this is our final layer of ingredients. Sprinkle top with some taco seasoning or cayenne pepper.
Bake at 375º for 25-35 minutes until cheese has melted and begins to brown a bit.
Enjoy!

Italian-Topped Garlic Bread

1 pound Italian Sausage
1 loaf crusty Italian bread
1/2 cup butter, melted
2 teaspoons minced garlic
2 cups shredded mozzarella cheese
2 cups diced tomatoes
8 ounces fresh mushrooms, sliced
3 tablespoons grated Parmesan cheese
Directions
Preheat oven to 325 degrees F. Crumble and cook sausage in medium skillet until browned. Drain off any drippings. Cut bread into 1 inch slices. Combine butter and garlic in small bowl; brush bread slices with mixture. Arrange on ungreased baking sheet. Combine mozzarella cheese, tomatoes, mushrooms, Parmesan cheese and sausage; spread on bread slices. Bake 10-12 minutes or until cheese is melted and golden brown. Serve warm. Refrigerate leftovers."


Hey, how come no one else is posting any recipes??? You guys are total slackers and I need some more ideas, so get on it!

Strawberry Pretzel Dessert

Strawberry Pretzel Dessert

2 C Pretzels, crushed

3 Tbl. sugar

3/4 C. butter

Combine and press into a 9 x 13 pan. Bake for 7 min. at 400. Let cool.

1 8oz. package of cream cheese

1/2 C. sugar

1 8oz. container cool whip

Mix and spread over pretzel crust.

1 6oz. package strawberry jello

1 1/2 C boiling water

20 oz. frozen strawberries

Dissolve the jello in boiling water and add the berries. Pour over cream cheese mixture and chill. Cover with additional cool whip if desired. Cut into squares and serve.

Oh so yummy. Salty and sweet at the same time.