Liz's Spicy Fare
Hi, folks, this is Liz. This portion of the website is dedicated to the New Adventures Of Queen Victoria recipe club!
From time to time, some of us will pop up here with different recipes we would like to share. Each of us has our own specialty. As you can probably tell from the page title, as someone who enjoys life to its fullest, and savors the flavor of everything, I tend toward spicier recipes.
Feel free to copy and try these recipes, and stop back regularly to see the latest. Oh, and be careful with anything recommended by Grandpa.
Liz's Mexican Lasagna
Lasagna is one of the greatest things given to us by the Italians, second possibly onto to daVinci, and that's only because I don't want to annoy the people who actually believe that Dan Brown was on to something. What rubbish. Anyway....
This is something I was inspired to cook up based upon the concept and structure of the lasagna, but using Mexican flavors. I was always annoyed that we never conquered Mexico. I mean, honestly! I beat back the Spaniards, and Mexico would have been very little to ask for in return, but no such luck. I might as well have walked around yelling "I beat the bloody Armada and all I got was this lousy T-Shirt"....
Forgive me, I'm rambling.
Here you go. Enjoy.
2 lb ground beef
1 tsp salt
2 tbsp chili powder
1 tsp garlic powder
1 tsp cumin
1 tbsp paprika
1 medium onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
18 5-inch (taco sized) tortillas
1 1-lb jar mild salsa
1 lb shredded monterey jack cheese
Preheat oven to 350 degrees.
In a large skillet, saute onion and peppers. Add beef and seasonings and brown thoroughly.
Coat the bottom of a 9x13 baking pan with a thin layer of salsa and six tortillas, arranged to completely cover the bottom of the pan. Add half of our beef mixture, a generous helping of cheese, and half the remaining salsa. Repeat layering process. Top with final six tortillas and any remaining cheese and salsa.
Cover with aluminum foil and bake for 20-25 minutes. Allow to stand for at least ten minutes before slicing and serving.
Serve with sour cream, guacamole, and diced tomatoes and green onions for garnish.
Yield: 8 servings.
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