Mexican Lasagna-Style Burrito

Just looking at this festive dish and my mind is singling Jose Feliciano’s Feliz Navidad. Such a classic from my youth. I was a free-spirited hippie teenager when that song was released. Wow, and to me it feels like yesterday.

Even during the Christmas Holidays, we can find the time to indulge in some Tijuana Tuesday yummy dishes. Sometimes I think we were born in the wrong time period. Forties all the way when it comes to fashion. And somewhere south of the border when it comes to cuisine. One of the things I loved most about the time we spent in Las Vegas was the Mexican Seafood Restaurant that was just off the strip. The moment you stepped inside, it was like being transported to a sleepy fishing village in Mexico.

Of all the dishes I’ve made this Holiday, hands down this is one of my favorites. It’s colorful, it’s got plenty of kick and my guys absolutely loved it.

And hey, this would be great to take to a potluck for Cinco de Mayo. Wow – talk about racing ahead! I’m sure between now and the first of May, I’ll have come up with a few dozen other ideas.

As we get closer to the Blessed Christmas celebrations, I pray that you are well, that you have peace in your lives and that you can hold your family close. Those are the blessings that truly matter.

Mexican Lasagna-Style Burrito
1/2 Yellow Onion
1 small Red Chili Pepper
1 small Serrano Pepper
1 lb Ground Beef
1/2 lb Chorizo
2 tablespoons Taco Seasoning
1 (4 oz) can Diced Green Chilies
1 (10 oz) can Ro-Tel Tomatoes
1/2 cup Taco Sauce
1 (16 oz) can Refried Beans
1 (16 oz) can Whole Black Beans
6 (8-inch) Flour Tortillas
2 cups Mexican Cheese Blend, shredded
1 Roma Tomato
Handful Cilantro
1/4 cup Sour Cream

Heat oven to 350-degrees. Spray the bottom of a 4-quart round casserole dish with cooking spray, set aside.

Cut onin in half from root to tip. Reserve half for another use. Peel and dice remaining half, set aside. Stem peppers, split and dice into small pieces, set aside.

In a large cast iron skillet over medium heat, sauté the ground beef and chorizo together for 5 minutes. Add onion, peppers and taco seasoning, continue to cook for another 5 minutes. Drain off any excess fat. Mix in green chili peppers, tomatoes, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes, for meat sauce to thicken. Remove from heat.

Drain and rinse the whole black beans. Gently stir whole beans into the meat mixture, set aside.

Place a tortilla in the bottom of the prepared dish. Cover tortilla with a think even lay of meat sauce followed by a layer of cheese. Repeat tortilla, meat, cheese until the casserole dish if full, ending with the meat and cheese layers.

Place in the heated oven to bake for 25 minutes, or until cheese is melted and the dish is bubbling. Remove from oven, let rest for 5 minutes. While the lasagna rests, seed and dice the tomato into small pieces. Chop cilantro, set aside.

Place a dollop of sour cream in the center of the dish. Scatter tomatoes and cilantro around the top. Slice into wedges and serve.

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My mouth shall be filled with your praise, and I will sing your glory!