Ok, so let me tell you about my friend, Angie.
She might kill me after I post this. I’ll take my chances; I’m a brave girl.
I just love her. She’s such a dear friend; she’s beautiful, smart, and knows so much about everything (the girl loves to study history/science/everything else just for fun). Not to mention she’s so damn fun to be around.
Oh, and I LOVE when she gets tickled (that means someone finding something funny in Southern, BTW). She gets this look on her face, squints her eyes, tilts her head back and has the cutest, most infectious laugh.
She’s the inspiration (mastermind) behind this dish. I spent a day with her at her house a few weeks ago and she fed me this beautifulness that I re-created for y’all.
She’s one of those people that say they “can’t cook”, or “oh, it’s nothing, I just threw it together.” Yeah, right. Those people are secret rockstars in the kitchen. This girl knows what the hell she’s doing. She sent some of this home with me for Mark to try and he LOVED it. As a matter of fact, he said, “whatever that is, Make.It.”.
Great, let me go ahead and try and replicate that perfect shit.
I tried my best – Not sure if I made it quite as luscious as she did. But, it was very good.
Thanks for the food porn, Angie.
- 1 garlic clove
- 2 Tbsp butter
- 1 poblano pepper, diced
- 1 jalapeno pepper diced
- 1/2 bell pepper, diced
- 1 lb ground beef
- 1/2 package taco seasoning
- 19 oz can enchilada sauce
- 2 Tbsp Mojo sauce
- 15 oz ricotta cheese
- 1 egg
- 1 package corn tortillas
- 16 oz Monterrey jack cheese, shredded, divided in half
- 8 oz Cheddar cheese, divided in half
- Fresh cilantro
- Sour cream
- Preheat oven to 350 degrees.
- Bring the butter and garlic over medium heat; add peppers, toss and saute until soft and fragrant.
- Add the ground beef to the peppers, brown and add taco seasoning, stir.
- Add enchilada sauce and Mojo. Stir to combine, reduce heat, cover, reduce heat to low and simmer for 5 minutes.
- Whisk together ricotta cheese, egg, half of Monterrey Jack and half of the Cheddar.
- Spray a 9x11 glass baking pan with nonstick spray.
- Assemble the lasagna by first layering tortillas, ricotta mixture, beef mixture, shredded cheeses, more tortillas, etc., with shredded cheeses being last layer on top. Cover with aluminum foil and bake for an hour.
- Uncover and bake until cheese has melted.
- Top with fresh cilantro and sour cream. Serve with black beans topped with queso fresco.
I’m writing this at midnight and I want some right now