May 8

117. Mexican Lasagna

Our friends, Jason and Alicia, came over for Daves birthday and help put new flooring down. Dave asked for Mexican food. I did not want anything too spicy because the kids were eating it as well. Alicia said to make sure I wrote that this go 2 thumbs up from her. Dave thought it was very good. The rice was good that they thought it was from a box mix but it was not. The rice really tasted like something from your local mexican joint!

*1 pound lean ground beef
*1 (1 ounce) package taco seasoning mix
*1 (14 ounce) can peeled and diced tomatoes with juice
*10 (6 inch) corn tortillas
*1 cup prepared salsa
*1/2 cup shredded Colby cheese

Preheat oven to 350
In a large skillet over medium-high heat, brown the ground beef, and stir in the taco seasoning and tomatoes.
Line a 9x13-inch baking dish with half the tortillas.
Spoon the beef mixture into the dish, then top with the remaining tortillas.
Spread salsa over the tortillas and sprinkle with the cheese.
Bake at 350 for 20 to 30 minutes, or until cheese is melted and bubbly.

118. Mexican Rice

*3 tablespoons vegetable oil
*1 cup uncooked long-grain rice
*1 teaspoon garlic salt
*1/2 teaspoon ground cumin
*1/4 cup chopped onion
*1/2 cup tomato sauce
*2 cups chicken broth

Heat oil in a large saucepan over medium heat and add rice.
Cook, stirring constantly, until puffed and golden.
While rice is cooking, sprinkle with salt and cumin.
Stir in onions and cook until tender.
Stir in tomato sauce and chicken broth; bring to a boil.
Reduce heat to low, cover and simmer for 20 to 25 minutes.
Fluff with a fork.

This was so good and easy it going to become a staple here after this project. I had no idea that is how they made that rice.