Mexican Lasagna & 2 Recipe Links

Wednesday, April 8, 2009

( I have no idea what is going on with my computer right now but it keeps flipping my pictures... WEIRD.. Sorry I'll try to fix it later.)

I have two recipe links for you today. The first one is for Baked French Toast. I made this today for my teen girls for breakfast. It is really good. Especially if you have a sweet tooth!

The second is for Easter cookies that you can make with your kids to help them to understand the Resurrection and the real meaning of Easter. I cant wait until Kenley is old enough that I can make these with her.

I have been meaning to post this recipe for awhile now but just kept forgetting to take pictures of it. I found the original recipe via The Pioneer Woman. I changed it up a bit to make it simpler and use what I had on hand. This is really good, I have made it twice now and Brian and his parents both loved it!

1 cup of Rice
3/4 cup Chicken Broth
1 cup of Water
1 can Corn (drained and rinsed)
1 can Chili Ready Tomatoes
1 can Enchilada Sauce
1 jar Salsa
1 can Pinto Beans (drained and rinsed)
Cheddar Cheese and Pepper Jack Cheese or Mexican Cheese Blend (About 4 cups)
1 lb ground beef
Taco seasoning

Bring Chicken Broth and Water to a boil. Add rice. Cover, turn to low and let sit for 20 minutes. While rice is cooking puree the can of chili ready tomatoes. Once Rice is finished cooking, stir in pureed tomatoes and the can of pinto beans. Cook beef, drain fat, add taco seasoning and water as needed. Puree the jar of salsa. Pour just over half of the pureed salsa into the bottom of a 9x13 baking dish. Place a layer of tortillas over that. Then cover the tortillas with half of the rice mixture. Cover with cheese then add another layer of tortillas. Cover those tortillas with the enchilada sauce then the ground beef, then cover the beef with the can of corn. Next layer your remaining rice mixture over the top of that. Then add another layer of tortillas. Next add the remaining salsa and then cover that with the remaining cheese. Bake in a 375* oven for 30-40 minutes until the cheese is bubbly and golden. Serve with sour cream.

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