Recipe: Sausage and Tortilla Chip Lasagna

Estimated Cost:  $12.00

Prep Time:  15 minutes

Cooking Time:  25 minutes

Serves:  6

Very easy to put together with terrific results.  Kids of all ages love this lasagna.

1 pkg. (16 oz.) Hillshire Farm Smoked Sausage
1/2 cup onion, chopped
2 cans (8 oz. each) tomato sauce
1/2 tsp. dried oregano
1 can (15.5 oz.) pinto beans, drained
3 cups lightly crushed tortilla chips
2 cups shredded Monterey Jack cheese
1 can (3.8 oz.) sliced black olives, drained
shredded lettuce, sour cream, chopped tomato as optional toppings

1. Preheat oven to 350°F.

2. Cut sausage into 1/4-inch slices. Heat a large non-stick sauté pan over medium heat for 3 minutes. Add sausage and onion; cook, stirring frequently, 3-4 minutes, or until sausage is lightly browned.

3. Add tomato sauce, oregano, and pinto beans to browned sausage mixture. Bring to a boil; reduce heat to medium-low and cook 5 minutes, stirring occasionally.

4. Place 2 cups of crushed tortilla chips in the bottom of a lightly greased 13×9-inch baking dish. Sprinkle 1 cup of cheese and half of the olives over the chips. Pour sausage mixture over top; spread evenly. Sprinkle with remaining 1 cup of chips and 1 cup of cheese.

5. Bake at 350°F for 12-15 minutes or until heated through and cheese is lightly browned. Cut into squares and serve with remaining olives, shredded lettuce, sour cream, and chopped tomato if desired.

Mike’s comments:

I always have a bottle of Sriracha hot sauce on hand as the perfect condiment for this lasagna for those who prefer to bring a little heat!

Recipe: Shredded Pork Tacos

Estimated Cost:  $9.00

Start to Finish:  25 minutes

Serves: 4 (8 tacos)

I’ve been told, by my friends in the know, that these tacos are much closer to what you might be served in Mexico.  Having never been to Mexico, I don’t know this to be a fact, but I can guarantee they kick culinary ass!

2 cups Savory Shredded Pork (recipe)
8 corn taco shells OR four tortillas (6-8″)
3/4 cup salsa
2 cups lettuce, shredded
1 cup finely shredded Monterey Jack cheese OR anejo enchilada cheese
1/4 cup ripe olives, sliced and pitted
sour cream (optional)
1 medium tomato, chopped
1 medium avocado, halved, seeded, peeled and chopped (optional)

1. Preheat oven to 350°F.

2. Place taco shells on a baking sheet and heat in a 350°F oven for 5 to 7 minutes or until heated through and crispy. OR if using flour tortillas: Wrap tortillas tightly in foil. Heat in a 350°F oven about 10 minutes or until heated through.

3. While shells (or tortillas) are in oven: in a medium saucepan combine the Savory Shredded Pork and salsa; heat through.

4. To assemble tacos, place pork mixture in warm taco shells. Top with lettuce, cheese, and olives. If desired, serve with sour cream tomato, and avocado. To assemble tortillas, place pork mixture in the center of the warm tortillas and add remaining ingredients as directed; fold tortillas in half.

Mike’s comments:

It was hard to finish that recipe due to my watering mouth and growling stomach. I want some NOW!