We had a very long (and fantastic) fourth of July week. It was basically a week-long party. Starting from the 3rd with dinner at a friends (They celebrate the 4th on the 3rd in the part of Plymouth we moved…yeah, I don’t understand it either) ending with a final farewell dinner with the in-laws.
We ate more hamburgers and hot dogs than I care to admit and…I don’t think I want to see a hamburger or hot dog, in that form, for a very long time. With that said, we bought about a kajillion of each, so we have a lot leftover in our freezer. Last night I couldn’t, couldn’t do it one more night. We’ve eaten ourselves out of house and home and frozen burgers and hot dogs are all that’s left. (I know, not actually that big of a problem, but…relatively disgusting all the same)
So I decided to repurpose these items. Okay, at first thought the idea may seem a little weird, perhaps a little sick. But I do need to feed my family, and I have a hard time letting things go to waste. So I came up with several delicious and very different alternatives. This way we wouldn’t be wasting AND it would be something we all would want to have for lunch too (aren’t leftovers great?)
So I made something my mom actually made a lot when I was growing up. It’s cheap, it’s fairly easy, you can use two pots if you are so inclined AND it’s fab. Mexican Lasagna.
This is what you’ll need;
6 frozen burger patties (or ground beef if you’re fancy)
2 cans black beans
2 jars of that salsa that’s been hiding in your pantry
1 cup cheddar cheese
1 yellow onion, diced
small corn tortillas, 1 pkg
1/2 head of iceburg lettuce
1/2 lg red onion, diced
1 tbsp vegetable oil
Okay to preface, I’m making this child-friendly (obviously) so it’s not that spicy. If you like spice (I do) amp it up with jalepenos, Frank’s, the hot sauce of your choice, you see what I’m getting at. I also am not using any additional spices. Why? Well I’m using jar salsa, and those have PLENTY of salt. If you make your salsa fresh, fantastic! Add the spices you need.
Preheat your oven to 350 F
In a rectangular pyrex dish, add olive oil, now add a layer of corn torillas. I used 6, overlapping for each layer.
In a saute pan, brown your meat. When thoroughly browned, drain fat, add 1 jar of salsa. Mix well, place this on top of your layer of tortillas.
Now build a lasagna. Add another layer of tortillas. Add 1/2 cup of grated cheddar cheese. Set aside.
Saute your yellow onion in the juices left over from the meat (but not all the fat you drained). When they begin to get translucent (about 8 minutes) add your canned beans. I do not drain these, it adds requisite salt and breaks down the beans faster. Cook for about 15 minutes, stirring so they don’t stick to the bottom of the pot. Spoon this onto your cheese layer. Add another layer of tortillas.
Place in the oven for 15 minutes. Take out of oven and spread your second jar of salsa over top. You’ll find that your top tortillas have curled up, that’s FINE, in fact, it means they are getting deliciously crispy. When you spread your salsa you’ll find its weight will hold them back down. Now crumble the final 1/2 cup of cheddar cheese on top and cook for an additional 5 minutes or until your cheese is nice and bubbly (it should not be less than 5 minutes, you want the inside to be steaming hot).
Let sit on top of the stove for 5 minutes to get a nice slice of the lasagna, if you eat it right away, it will be declicious, but look a bit messy. Fair warning right?
To make this look extra special I like to drizzle (can I use that here if I’m not talking about a sauce? I’m going to anyway) freshly chopped onions, tomatoes and lettuce, it gives it a nice crisp bite with the beautiful crunch of the top tortillas and beautiful flavors on the inside.
That’s it! Leftover hamburgers made anew! My family was happy AND we ate it for lunch AND dinner again. Win!
To make this party fantastic, serve with fresh sangria, I know, it isn’t mexican, but it’s super fab and summer-y. Want a good recipe for one? Fellow blogger jbegonia has one. Check it out here.