Mexican Lasagna

A couple of weeks ago I was in the kitchen preparing dinner and watching Rachel Ray on the Food Network. Rachel was making Mexican Lasagna. I was totally captivated. I walked from the kitchen to the family room, sat down and for the next 25 minutes she has my undivided attention. I couldn't wait to make this!


Mexican Lasagna is one of the most complete comfort foods in the Tex Mex category. One of the best attributes is it is filling, but not heavy. In other words you don't retire from the table to the recliner and unbutton your pants. You'll see by the list of ingredients that this lasagna is packed full of flavor.


2 tablespoons extra-virgin olive oil
1 pound ground pork
1 pound lean ground beef
1 tablespoon ground cumin
1 tablespoon ground coriander
Salt and freshly ground black pepper
1 (15-ounce) can hominy
1 large red onion, chopped
4 cloves garlic, minced
2 jalapeno peppers, de-seeded and chopped
12 large tomatillos, peeled and quartered
A handful cilantro or parsley leaves
3 avocados
2 limes
2 tablespoons honey
1 package large flour tortillas
1 pound pepper Jack cheese, shredded
Sour cream, to pass at table


Place rack in oven in middle of oven and heat broiler.

Heat 1 tablespoon extra-virgin olive oil in a skillet over medium-high heat. Add pork and ground beef and crumble it up as it browns. While the meat is browning, season it with cumin, coriander and salt and pepper. Once browned evenly, stir in drained hominy and reduce heat to simmer.

While meat is cooking heat 1 tablespoon olive oil in a medium pot, add onions, garlic and peppers, season with salt and pepper and saute until softened 5 to 6 minutes.

Place tomatillos and cilantro or parsley in food processor and process until almost smooth. Pour into onion and garlic mixture and simmer to mellow, 5 to 6 minutes more.

Replace the processor bowl. Pit and scoop the avocado flesh into the processor, add 1 teaspoon of lime zest and lime juice from the 2 limes. Add the honey, puree until smooth and season with a little salt. Stir the avocado mixture into the green sauce and remove from heat.

Char all of the tortillas over an open flame, in dry hot skillet or grill pan.







In a 9 x 13 baking dish, sprayed with non-stick cooking spray layer sauce, tortilla, meat, cheese, tortilla, sauce, meat, cheese. you'll probably only have room for 2 layers.



Place baking dish in the oven and bake for 4 to 5 minutes until bubbly and cheese is brown. Pass sour cream at the table.






Get in touch with your inner Mexican grandmother and make this today!