Saturday, November 16, 2013

Grain Free Mexican Lasagna



Does anyone else out there get the insatiable craving for Mexican food? Usually when it attacks, I could go for any number of food joints in Austin, whether it's Tex Mex, authentic, or somewhere in between. I find myself missing food staples in Austin often, and even though I live in a largely Dominican neighborhood in NYC, most of the folks don't speak English so I usually don't know what to order. While I am working on that little detail, I have to fend for myself. And on top of that, I need to stay away from grains and processed corn.

Enter this little recipe. All of the delicious, wholesome flavors we know and love in Mexican food, minus the guilt. Also, as a major bonus, you can make two 8x8 or pie/cake pans up (one for the freezer!?! YESSS!) or a large pan for a crowd. If you're going to spend some time sauteing zucchini, why not make it count for two meals!?

Mmmm. Bye!

Mexican Lasagna
serves 8-10

4 large zucchini, sliced lengthwise and thin (6-8 slices per zucchini)
4 cloves garlic, minced
1 red onion, sliced thin
1.5 pounds ground turkey or beef
2 tbs cumin
2 tbs chili powder
1 15 oz can rotel, or diced tomatoes with chilies, OR just diced tomatoes and add in your own diced jalapeno
1 can black beans, drained
1.5 cups corn, frozen or fresh
1 cup of your favorite salsa (salsa verde is VERY nice!)
pinch of salt and pepper

1.5 cups preferred cheese, grated (Mexican, cheddar, whatever floats your boat)
Green onions and sour cream for topping

-Preheat your oven to 350 and heat a large skillet over medium high heat with a tbs of olive oil and begin to saute each zucchini slice, about a minute per side and until a little browned and softened. Do this in batches, adding oil as necessary in between, until all of your slices are sauteed. Set zucchini aside.
-Saute the onion in another tbs of olive oil to soften, add in garlic to brown for about a minute, then mix in your ground meat, cooking until no longer pink. Throw in the spices to incorporate, then the diced tomatoes, beans, and corn for a few minutes, adding salt and pepper to taste. Turn off the heat and prepare your pan (or pans) - using either 2 pie sized or 8x8 pans or one 9x13 by puting 1/2 cup of the salsa on the bottom of the pan. Begin with a layer of zucchini to cover the bottom of the pan, then pour of the filling, a little cheese and repeat to your desired number of layers, ending with zucchini on top, the remainder of the salsa, and a healthy covering of cheese. Bake for 20-30 minutes or until bubbly and serve with green onions and a dollop of sour cream!

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