Easy Mexican Lasagna

Mexican Lasagna

Recipe courtesy Rachael Ray

Prep Time:

10 min

Inactive Prep Time:

--

Cook Time:

20 min

Level:

Easy

Serves:

4 servings

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 pounds ground chicken breast or ground beef, available in the packaged meats case
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1/2 red onion, chopped
• 1 (15-ounce) can black beans, drained
• 1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
• 1 cup frozen corn kernels
• Salt
• 8 (8 inch) spinach flour tortillas, available on dairy aisle of market
• 2 1/2 cups shredded Cheddar or shredded pepper jack
• 2 scallions, finely chopped

Directions

Preheat the oven to 425 degrees F.

Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

Tenderloin of Beef with Gorgonzola Sauce

Tenderloin of Beef with Gorgonzola Sauce

(recipe by Ina Garten "The Barefoot Contessa" - serves 6)

whole Tenderloin of beef (2-3 pounds -- trimmed & tied
2 tbsp Butter
1 tbsp Kosher salt
1 tbsp fresh ground black pepper

Preheat the oven to 500F.
Place the beef on a baking sheet and pat the outside dry with a paper towel.
Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare starting with room temperature beef.
Remove the beef from the oven, cover it tightly with aluminum foil, and allow to rest at room temperature for 20 minutes.
Remove the strings and slice the filet thickly.

Gorgonzola Sauce
4 C heavy cream
3-4 oz crumbled Gorgonzola
3 tbsp freshly grated Parmesan
3/4 tsp kosher salt
3/4 tsp freshly ground black pepper
3 tbsp minced fresh parsley

Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley.
Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.