THIS IS GREAT FOR A POT-LUCK A LARGE POT-LUCK ENJOY DAN:

MEXICAN LASAGNE by CHEF DAN:


Serves 30-40



INGREDIENTS:



10 pound lean ground beef

4 onions, chopped

4 green bell peppers, chopped

1 tablespoons cumin

4 garlic cloves, crushed

1` gallon crushed tomatoes

2 cups pace Chile salsa

2 tablespoons cayenne pepper

3 tablespoons paprika

1 gallon corn

4 cups dried black beans

3 cups mozzarella cheese

16 (8-inch) flour tortillas





DIRECTIONS:



1. Soak beans all night.

2. Drain and add beans to a stock pot over high-heat and bring to a boil.

3. Simmer and cook for 2-3 hours, drain and set aside.

4. Pre-heat oven to 350 degrees.

5. Brown ground beef in a large skillet; when meat is half cooked add onions, and garlic.

6. Cook for 5-7 minutes until onions are clear.

7. Add tomatoes, salsa, beans, corn, cayenne, and cumin.

8. Bring to a boil, then simmer or about 10-12 minutes or until sauce begins to thicken.

9. Layer one-third of meat mixture in 2- 12x9-inch glass dishes.

10. Cover meat with a single layer of tortillas; layer 1/3 of the cheese.

11. Cover with anointer 1/3 of the meat mixture, tortillas, and 1/3-of the cheese.

12. Top casseroles with remaining meat and cheese.

13. Bake until sauce bubbles and cheese on top is melted, about 40-50 minutes.

14. Let stand 10 minutes before serving.

15. Top width desired garnish, such as tomatoes, olives, sour cream, or green onions.



ENJOY DAN: hallelujah