Mexican Lasagna

My mom, like many midwestern moms, made a lot of casseroles while I was growing up. I’m not sure where many of them came from. Probably an amalgamation of newspapers, magazines, cookbooks, friends, and family would be close. One of these casseroles was titled Mexican caserole by my mother. It kept changing over time,so I was of the mindset that she was playing with it. I decided to make my own version of it. I wasn’t under the constraint of trying to make supper in just a few hours in the afternoon before my father came home. I had all day to make something I would enjoy for probably a weeks worth of lunches at work. I have some steps which are time consuming, but the dish comes together quite quickly.

Ingredient:

• 5 tomatillos
• 1 16 oz jar salsa
• 1 15 oz can tomato sauce
• 1 15 oz can diced tomatoes
• 1 15 oz can refried beans
• 1 15 oz can pinto beans
• 1 lb smoked sausage
• Water
• 1 cup rice
• 1 cup Mexican blend cheese
• 1 tbsp olive oil
• 24 6 inch corn tortillas

Instructions:

1. Add olive oil to medium-large saucepan and heat until shimmering at medium heat.
2. Add tomatillos and reduce until sauce.
3. Add tomato sauce, diced tomatoes, and salsa.  Bring to a boil.
4. Add rice and cook until thickened, adding water if necessary to get desired tenderness of rice.
5. Allow to cool off heat.  Set to the side.
6. Once cool place in large mixing bowl.
7. Mix in pinto beans, refried beans, and smoked sausage cut up into bite size bits.
8. Place 6 tortilla shells on bottom of 9 x 13 inch pan in a 3 x 2 formation.
9. Place 2 cups of mixture out of the large mixing bowl on top of tortillas.  Spread flat.
10. Repeat layers of tortillas and mixture 2 more times.
11. Finish with a final layer of tortillas.
12. You might have some mixture remaining.  It makes great tacos as a leftover.  Refrigerate in sealed container.
13. Bake in medium 350 degree oven for 30 minutes.
14. Remove from oven and add cheese.  Top tortillas should be browned and curling at this point.
15. Place back in the oven and continue baking for an additional 10 to 15 minutes.
16. Allow to cool slightly so that caserole will cut and serve more easily.
17. Serve or package and enjoy.