Cooking Instructions
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Step 1
Heat the
Canola Oil (15 mL)
in a large skillet over medium high heat. Brown the
Ground Beef (455 g)
in it while breaking it up with a spoon for about 5 minutes.
Step 2
Add in the
Yellow Onion (1)
,
Diced Green Chiles (1 can)
, and
Chipotle Peppers in Adobo Sauce (1 piece)
and let them get soft and fragrant for a minute.
Step 3
Season and flavor the mixture with the
Salt (6 g)
,
Ground Cumin (2 g)
, and
Chili Powder (3 g)
.
Step 4
Spoon in the
Tomato Paste (15 g)
,
Worcestershire Sauce (15 mL)
and
Fresh Cilantro (as needed)
and give everything a good stir, letting it simmer for 2 minutes.
Step 5
Take the pan off of the heat and stir in the
Garden Vegetable Cream Cheese (30 g)
.
Step 6
Preheat the oven to 350 degrees F (180 degrees C).
Step 7
Take a 9 x 13-inch lasagna pan and lightly grease it on the bottom with a little bit of the
Salsa (1 jar)
. Then take
Flour Tortillas (3)
and lay them across the bottom to make the first layer. There will be round edges that come up the side of the pan, trim them away.
Step 8
Add half of the meat mixture, then 1/3 of the remaining salsa and a generous layer of the
Shredded Mexican Cheese Blend (455 g)
. Lay down another
Flour Tortillas (3)
and repeat the layers of meat, salsa, and cheese.
Step 9
Then add the last
Flour Tortillas (3)
on top, the last of the salsa and a very healthy amount of the cheese to top it off gloriously.
Step 10
Bake the assembled lasagna for about 25-30 minutes to heat everything through and make the cheese bubbly and melty.
Step 11
Take it out and let it cool for a couple of minutes, then serve immediately with some extra cilantro on top!
