1.4 min. read
Italian and Tex-Mex cuisine have so many ingredients in common, it’s hard not to come up with many potential mashups involving the two. So it is that we revisit this ‘lane’ on the mashup highway, with a dish the masher calls ‘Lasagnechiladas’.
Cheese? Check. Ground Beef? Check. Tomatoes? Check. Zippy herbs an spices? Check. A trademark Starch? Check. With all those major points of concordance, who wouldn’t want to try mashing up Lasagne and Enchiadas?
A natural…
Yes, it’s a natural mashup partnership, if ever there was one. But it’s the way this dish goes together that makes it so special.And once you’ve tried it, your eyes will be opened to may other potential Mextalian masterpieces!
What you do…
Essentially, you whip up a Bolognaise sauce using your choice of ground beef, pork or sausage meat. Use taco seasoning instead of classic Italian flavours.
You’re making a classic lasagne, layers-wise. So, you’ll also mix up an herby Ricotta blend (using Italiain flavours) to layer with the Bolognaise as the echilada stuffing.
For the topping, you’ll use more of the neat sauce, topped with shredded Mozzarella and Parmesan.
As you can see by the main photo, above, it all goes together like a pan of enchiladas.
Bake in a preheated 375 F oven until the cheese and sauce are bubbly, and whole house smells like Bologna. Or Mexico City, as the case may be.
My take
The ingredients list as posted looks pretty long. But I’ll bet you have most of what’s needed on hand in your kitchen already. At least 2/3 of the items mentioned are herbs, spices and seasonings. So don’t sweat either the shopping trip or the bill.
You’ll love these pre-portioned lasagne rolls, and so will your family – and even your guests. Yes, this mash-up has all the esthetic hallmarks of a ‘special’ meal, served with a nice Chianti Classico, San-giovese or Barbera. A simple tossed salad rounds out an elegant repast you’ll be proud to serve any-one! And don’t skimp on the grated Parmesan or croutons…
~ Maggie J.