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Mexican Lasagna

Tue, April 03, 2018

It’s been far too long since I’ve put out a new recipe so here goes something I’d never tried but am now a huge fan of.  To eat healthier and get in shape I’ve cut out added sugars as much as humanly possible and breads and pastas as well.  I still crave a great lasagna though so here is a much healthier version.

1-2 pounds Ground Deer, or any other game
One large onion
One red bell pepper
Ten baby carrots or two medium size carrots
Hand full of celery stalks
Some processed garlic
Two cans of refried beans or run any of your favorite beans through the food processor
9 small flour tortillas, corn would work too
Two cups shredded sharp white cheddar or whatever you like
Garnish with sour cream and hot sauce if desired

Spray a casserole pan with nonstick cooking spray, layer the bottom with 3 of the tortillas tearing to fit as needed.

Next brown the onions, garlic and meat adding some taco spice and season salt along with some Worcestershire sauce or a little Malt Vinegar, red wine would be fine too.  Once browned run all the remaining vegetables and JUST one can of beans in the food processor (just acquired a food ninja chopper so breaking it in) I left the carrots a little larger than the rest of the veggies.  Add them all in the skillet (minus one can of beans)  with the meat until done enough to eat.  Carrots were a little firm which I liked for texture. 

Layer one can of beans and cheese, then tortillas then meat and veggie mix then last of tortillas then meat and veggie mix then top with remaining cheese.  Bake at 400 for 17-20 minutes and slice and serve.

Pretty healthy hot easy two pan meal, nothing complicated and is very filling and sticks to your ribs but won’t stick to your belly.  Beans are a great source of fiber, the venison good protein and very low sugar in the whole dish.  This will hold you over until you can get out and grill some deer chops.

Until next time, God bless

Matt Cheever ~ Flatlander