Green Chile Lasagna

As soon as I saw this recipe on Heathers blog, Rocky Mountain Cooking, my first thought was this had to be tried with the roasted Hatch green chiles we had in the freezer from last fall’s western trip – Heather actually took us to the place we bought them in Denver.  

Please stop by her blog for more info about the dish and the peppers.  We adapted the recipe for what we could find at the store and what we had on hand.

Green Chile Lasagna – Adapted from Rocking Mountain Cooking

Ingredients:

1½ pounds ground beef

1 cup onion, diced

2 garlic cloves minced

1 tsp salt

1 tsp pepper

16 oz La Palmas Green Chile Enchilada Sauce (all we could find at Walmart)

12 tostada shells made by frying corn tortillas

2 cups shredded cheddar cheese – we forgot to buy Monterrey Jack

17 whole roasted and peeled mild green chile's, sliced down the middle to make flat, stems & seeds removed

Sliced ripe olives

Instructions:

1. Heat oven to 350 degrees

2. Add about a quarter inch of oil to a 12” skillet and fry two tortillas until the edges get a little brown then flip and cook until the other side is brown – about a minute per side – drain on paper towels.

3. Remove the oil from the skillet, add the ground beef and onions, and cook until the beef is cooked through.

4. Add the garlic, salt and pepper and cook for one minute.

5. Add the green chili sauce and cook for about 10 minutes - I think I cooked a little too much of the liquid out.

6. In a greased 9"x13" baking dish, place four tostada shells evenly on the bottom. Cover with the meat mixture, 6 green chiles, and cheese.

7. Repeat this process making three layers, ending with cheese.

8. Bake in the oven until the cheese is browned and bubbly.  Remove from oven and garnish with olives.  While it was plenty done, it could have baked a little longer to melt the cheese more.

9. Let sit 10 minutes before serving. 

I really enjoyed the dish but Bev said it needed some more flavor for her and we both agreed that for our tastes, 2-3 chopped jalapenos should be added to the meat mixture.  I really liked the flavor the corn tortillas brought to the party and making your own tostada shells is very easy and quick if you live where they are not readily available.  I would definitely make it again but with the jalapenos and Jack cheese next time.  Thanks Heather for a fine dinner and and even better breakfast.

I used Pam's (For The Joy Of Cooking) method for poaching the egg except mine only took 3 minutes.

Photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

9/18/14 meal date