Southwestern Lasagna Torta

October 2011
Southwestern Lasagna Torta

by 6 people

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CORN TORTILLAS: The Italian dish goes Tex-Mex with layers of this grocery store staple. The corny, toothsomebread and spicy pork filling make for a soft taco-like casserole.

Makes: 6 servings

Prep: 40 mins

Bake: 35 mins

  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 1 pound ground pork
  • 1 packet taco seasoning
  • 2 cups prepared salsa
  • 8 corn tortillas (6 inch), cut crosswise in quarters
  • 10 ounces frozen peas, thawed
  • 1 3/4 cups shredded sharp cheddar cheese
  • 1 cup refried beans
  • 1/3 cup drained sliced pickled jalapeno chiles
  • 1 cup sour cream
  • 1/4 cup finely chopped cilantro
  1. In a large skillet, heat the oil over medium-high heat; add the onion and cook, stirring, until golden, about 3 minutes. Add the pork and break it up with a wooden spoon; cook, stirring occasionally, until no longer pink, about 5 minutes. Sprinkle in the taco seasoning with 1/2 cup water and simmer, stirring, until saucy, 1 to 2 minutes. Remove from the heat.
  2. Preheat the oven to 400 degrees . Lightly grease a round 9-inch deep-dish pie pan. Add 1/2 cup salsa to the bottom of the pan and tilt to coat. Arrange a third of the tortilla pieces on top, overlapping slightly to make an even layer. Top with half of the meat mixture and half of the peas, then sprinkle with 1/3 cup cheese. Add another layer of tortilla pieces, 1/2 cup salsa and the refried beans; sprinkle with the jalapenos and 1/3 cup cheese. Layer with the remaining tortilla pieces, meat mixture and peas; sprinkle with 1/3 cup cheese.
  3. Cover the pan snugly with foil, set on a baking sheet and bake in the middle of the oven for 25 minutes. Uncover the pan, sprinkle the remaining 3/4 cup cheese on top and bake until bubbling, about 8 minutes. Tent with foil and let stand for 10 minutes. Uncover and top with the sour cream and cilantro.