tex-mex 'lasagna'
just living that casserole life!
On Tuesdays I share easy lunch recipes* for paid subscribers.
To me, *lunch recipes are especially simple to make and simple to clean-up (of course you can make the recipe for any mealtime that you’d like!).
I always include a number of helpful notes for paid subscribers (i.e. ways to make vegetarian/vegan/gluten-free versions of the recipe and other fun notes/ideas).
About today’s recipe
Hi friends! I’m finding it a little hard to believe it’s September. But I’ve got a super comforting recipe for you today that’s the sort-of thing I love for an easy weeknight dinner that doubles as a cozy, good-to-reheat lunch for the next day.
Enter: Tex-Mex Lasagna. It’s got similar flavors and vibes of enchiladas without the frying or filling of the tortillas, plus the layers and cheesiness of lasagna without having to deal with boiling sheets of pasta. Plus, the corn tortillas make the whole thing inadvertently gluten-free if that’s relevant for you (i.e you have celiac).
Want to cook with me??? My classes are resuming!! See here for all of the info!
What paid subscribers receive:
The full recipe!!
Notes for:
HOW TO REHEAT LEFTOVERS
WHAT TO DO IF YOU DON’T HAVE A PRESSURE COOKER
IDEAS FOR OPTIONAL TOPPINGS
WHAT ELSE YOU CAN DO WITH THE BEEF MIXTURE
BUT WHAT IF YOU DON’T LIKE BEEF?
HOW TO MAKE THIS VEGETARIAN
HOW TO MAKE THIS VEGAN
HOW TO STRETCH THIS TO FEED MORE PEOPLE
HOW TO MAKE THIS SPICIER
All of the above as an easy to save/print PDF
Tex-Mex ‘Lasagna’
Serves about 4 heartily!
1 small red onion, finely diced (about 1 cup)
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