My Kitchen, My World…Mexico

This week’s country of choice comes from Natashya of Living in the Kitchen with Puppies. Of course, there is no way that poor Natashya could know that yes, we have in fact been to Mexico, too, and that yes, I have lame-o stories about it. I don’t sway the country voting, people. It is what it is.
That being said, I will share but one Mexico story with you.
We sailed into Costa Maya on our fancy Royal Caribbean cruise and my sister Jenn and I did a little shopping. The boys, our husbands, rather, holed up at the cantina (otherwise known as where all your money goes to die and you feel the gut wrenching effects in your bowels and head for at least 3 more days.) It was there that the two of them racked up over $200 on their check before heading back to the ship.

Oh, but we ate, you see. That was some of the tab.
Oh yes, dear, you’re right. I see the $6 plate of chips right there on the bill. How silly of me to think you spent $200 drinking in one afternoon. Before 6.

It wasn’t until later that evening that the full effects of Mexico hit us (them) and without all the gory details, I will just say that a disagreement ensued concerning the attitude of Yankees (Northerners, for those of you who may not be from the States, not the ballteam) that got so heated that doors were slammed, voices were raised, and dinner was missed.

Once out of Mexican waters, all was right with the world and the voyage continued as planned.

What happens in Mexico, Stays in Mexico.

So, while I wish I could say – look, here I am at Chichen Itza. Oh, and here I am swimming at Xcaret, you’ll just have to settle for a couple of stock photos and a $200 bar tab – that included chips.

Now, most of you know I have been up to my eyeballs this week over at Operation Baking GALS, which has been a huge success. HUGE. So, when Friday rolled around and I still hadn’t made my Mexican fare, I had to get resourceful. What to do? Give the job to Hub. Yep, thassss riiiite. Jon made our Mexican dinner. I left instructions on where to look on the net for recipes, and the camera so that he could document the journey. And, other than that one picture where I saw a bunch of ingredients behind a big finger flipping me off, all went as well as I had hoped…maybe even better.

Here’s what he chose: Mexican Lasagna. I wish there was a more cultural sounding name for it, but well, that’s what it is. Layers of corn tortillas take the place of your typical noodles, and enchilada sauce subs in for marinara. It’s really very Mexican, I would have to say…much more Mexican than a trip to Taco Bell, and a lot less excrutiating on the digestive tract. And so, without further ado, I will turn it over to Mr. DoughMessTic and let him give you the recipe…

Lasagna Mexicana

(adapted from allrecipes.com)

Recipe Ingredients:

• 6 Large Corn Tortillas
• 1 lb. lean Ground Beef
• 1 medium Onion diced
• 1 can (2 1/2 oz.) sliced Black Olives drained
• 1 (10 oz.) can Enchilada Sauce
• 1 1/2 cups grated Cheddar Cheese
• Sour Cream

Recipe Instructions:

1. Brown ground beef with onion. Drain fat and add enchilada sauce and olives. Simmer 5 minutes.

2. In bottom of round 2 qt. casserole, place 1 tortilla and layer on meat sauce and 1/2 cup cheese. Repeat layering 5 times. Top with remaining cheese. Cover and bake at 400 degrees F for 25 minutes. Remove, let stand 5 minutes. Cut into wedges and serve with sour cream.

I couldn’t find the large corn tortillas so I used the small ones and halved them so that I could make a good layer. ( I used a rectangular dish as well) I left out the black olives because Sus and I don’t care for them but substituted in diced green peppers and tomatoes. It was very easy to do and Susan isn’t getting any of the leftovers today. 😛