Definitely a comfort food. Yum.
Warning! This Mexican beef tortilla lasagna casserole is not authentic. I tried an experiment to cook from the ingredients and the measurements that I think I will love. And you know what? This dish is definitely a crowd pleaser in my family.
Oh by the way since this recipe is not authentic, I think its a part of Tex-Mex cuisine (a cultural fusion cuisine of American cuisine and Mexican cuisine). You can call it Mexican-adapted beef tortilla lasagna casserole. Ha. What a long name for a dish.
When I went shopping I saw a corn tortilla package in the fridge section. I just took a glance and passed it. Then I came back, took it and observed it closely. I mean, reeaaally closely. I never used corn tortillas before and didnt know what it tastes like. Finally I ventured to take and buy it. And it turns out the best decision I make.
Lets talk about mushrooms. The first time I cooked mushrooms when I was in junior high school, it tasted and smelled like soil. Euww no one wanted to eat it. I was wrong back then because I didnt brown it properly. When you brown it properly, it tastes really delicious. The more time you brown it, more meaty it tastes.
For any recipes that call for tomato sauce, I always use 100% natural tomato paste, which the ingredient is just tomato. Dont use a ketchup for this recipe though. I think the taste will not be as delicious as using tomato paste.
Look at the pic above. Im drooling when Im writing this.
Be generous when using cheese, please!
Mexican Beef Tortilla Lasagna Casserole
Prep Time: 10 minutes Yield: 4-6
Cook Time: 1 hour, 10 minutes
Total Time: 1 hour, 20 minutes
5 corn tortillas
300 g ground beef
250 g button mushrooms
1/2 red bell pepper, cubed
4 tbsp grated parmesan cheese
75 g mozzarella cheese
3 tbsp tomato paste
1 tomato, cubed
1 large onion, cubed
4 cloves garlic, chopped
1/4 tsp cumin, toasted and grounded
1 tsp cayenne powder, optional
1/2 tbsp granulated sugar
2 tbsp vegetable oil
500 ml water or chicken stock
pepper and salt, to taste
parsley/coriander leaf, chopped for garnish
1. Heat 1 tablespoon vegetable oil on non stick frying pan over medium high heat. Add onion and sauté for 5 minutes.
2. Add mushrooms, garlic and a little bit of salt and sauté until the water in the mushrooms evaporates and the color turns brown. Scrape the bottom of the pan.
3. Add remaining oil, ground beef, and a little bit salt. Sauté for 5 minutes.
4. Add tomato paste and red bell pepper. Stir and sauté for a couple of minutes until the tomato paste is cooked.
5. Add sugar, pepper, salt, cumin, cayenne, and water/chicken stock and simmer for 20 minutes until almost all the water evaporates and the consistency is thick.
6. Preheat oven to 180C/350F.
7. Spread 2 tbsp of sauce on the base of a baking dish.
8. Line the baking dish with corn tortillas. (look how I assemble the corn tortillas in the step-by-step picture)
9. Spread half of the remaining sauce on top. Add 2 tbsp grated parmesan cheese and half of mozzarella cheese.
10. Top with another corn tortillas.
11. Spread all of the remaining sauce on top. Add cubed tomato, 2 tbsp grated parmesan cheese and mozzarella cheese.
12. Bake for 25 minutes until the cheese is melted.
13. Let it stand in the oven for 5 minutes.
14. Garnish with parsley/coriander.