MEXICAN LASAGNA WITH CACTUS RECIPE | ALLRECIPES
This is the Italianization of a stacked enchilada. Great for a party where you need to bring something, and easy to make. Canned nopalitos (cactus) can be found in the Hispanic foods section of grocery stores.
Provided by The Jazz Chef
Categories World Cuisine Latin American Mexican
Total Time 1 hours 20 minutes
Prep Time 30 minutes
Cook Time 50 minutes
Yield 16 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a large disposable aluminum roasting pan with cooking spray.
- Brown ground beef in a large skillet over medium heat, breaking the meat into crumbles as it browns, 10 to 12 minutes. Drain excess grease and stir in taco seasoning and half the enchilada sauce. Reserve remaining enchilada sauce for later use. Bring beef mixture to a boil, reduce heat to low, and simmer until thickened, about 5 minutes. Set meat aside.
- Layer one package of tortillas into the bottom of the prepared aluminum roasting pan and spread refried beans evenly in a layer over the tortillas. Arrange 1 more package of halved tortillas over the beans, and top with slices of queso fresco. Spread 1 package of reduced-fat Mexican cheese blend over queso fresco slices. Lay half the sliced nopalitos in a criss-cross pattern over the shredded cheese.
- Top nopalito layer with 1 more package of tortillas and spread beef mixture over the tortillas; top with remaining package of tortillas. Finish casserole with remaining enchilada sauce and remaining 1 package cheese blend. Top the cheese with remaining nopalito slices arranged in a criss-cross pattern.
- Bake in the preheated oven until casserole is bubbling and the cheese topping is melted and starting to brown, 25 to 30 minutes. Serve in squares.
Nutrition Facts : Calories 778.1 calories, CarbohydrateContent 78.8 g, CholesterolContent 88.7 mg, FatContent 25.4 g, FiberContent 7.4 g, ProteinContent 53.2 g, SaturatedFatContent 9.4 g, SodiumContent 1786.6 mg, SugarContent 3.5 g
MEXICAN PINTOS WITH CACTUS RECIPE | ALLRECIPES
An honest Mexican recipe for pinto beans using bacon, chilies and cactus.
Provided by KATZ002
Categories Side Dish Beans and Peas
Total Time 4 hours 10 minutes
Prep Time 10 minutes
Cook Time 4 hours 0 minutes
Yield 10 servings
Number Of Ingredients 6
Steps:
- Place the pinto beans into a slow cooker, and fill to the top with hot water. Add the bacon, 2 tablespoons of salt, jalapeno and onion. Cover, and cook on High for 3 to 4 hours, adding water as needed, until beans are tender.
- Remove any thorns from the cactus leaves, and slice into small pieces. Place in a saucepan with 1 tablespoon of salt, and fill with enough water to cover. Bring to a boil, and cook for 15 minutes. Drain and rinse with cold water for 1 minute. Add to the beans when they are soft, and cook for 15 more minutes on High.
Nutrition Facts : Calories 153.1 calories, CarbohydrateContent 25.2 g, CholesterolContent 3 mg, FatContent 1.6 g, FiberContent 6.3 g, ProteinContent 9.5 g, SaturatedFatContent 0.5 g, SodiumContent 2161.8 mg, SugarContent 1.2 g
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