The Villages - May 2018 - 43

Source: publix.com/aprons

Source: foodnetwork.com

Lasagna
Mexicana
IngredIents | serves 9

1 pound lean ground beef; 1 (6 ounce)
container guacamole; 1 (12 ounce) bag
Southwest blend vegetables - corn
beans, peppers, onions, etc.; 8 ounces
Mexican-blend shredded cheese;
1 (10 ounce) can enchilada sauce;
1 (15 ounce) jar salsa con queso;
5 10-inch flour tortillas; 1 (14.5 ounce)
can diced tomatoes; 1 (1 ounce) packet
reduced-sodium taco seasoning
dIrectIons

Mizina/iStock/Thinkstock

DenPotisev/iStock/Thinkstock

1. Preheat oven to 400 F. Coat 9-inchsquare baking dish with cooking spray.
2. Preheat large, nonstick sauté pan on
medium for 2-3 minutes. Place meat
in pan and brown for 5-7 minutes,
stirring to crumble meat. When no
pink remains, drain pan and stir in taco
seasoning and 1 cup of tomatoes, then
remove from pan.
3. Add vegetable blend to the same
pan and cook and stir for 1-2 minutes
until hot. Stir in 1/2 cup salsa con
queso and cook for 1 minute or until
thoroughly heated. Remove pan from
heat and set aside.
4. Spread 1/2 cup enchilada sauce
over bottom of dish. Top with 1 tortilla,
1/4 cup cheese, then 1 1/2 cups meat
mixture, spreading the meat out
evenly. Place another tortilla on top,
topping with 1/4 cup cheese and 1 cup
vegetables. Repeat layers.
5. Top with remaining tortilla, 3/4 cup
enchilada sauce, 1/2 cup tomatoes,
and 1 cup cheese. Cover dish with foil
and bake for 30 minutes.
6. Remove foil and bake for 10
more minutes or until bubbly.
Let stand 10 minutes to cool
and top with guacamole.

Pomegranate
Margaritas
IngredIents | serves 2

1/4 cup pomegranate juice, plus seeds for garnish;
1/3 cup tequila blanco; 1/8 cup triple sec;
1/4 cup fresh lime juice; 1-2 fresh limes, wedged;
12 ounces of ice cubes; Margarita salt, optional
dIrectIons

1. Combine all ingredients except salt and limes in
a blender and mix until fully blended and frothy.
2. Rim glasses with lime juice using lime wedges,
then dip in margarita salt, if desired.
3. Drop a couple pomegranate seeds into
margarita glasses, then pour mixture over them.
4. Garnish glass with lime wedge.

On the first Thursday of
every month we go to the
California Club and we all
have to bring a dish. It has
to be good and it has to be
enough for everybody. So
this Mexican lasagna is,
to me, a good dish to bring
to share with everybody
and people like it.
- Shirley Karzen,
Village of Winifred

MAGAZINE

43
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Table of Contents for the Digital Edition of The Villages - May 2018
