This is the recipe that never ends. My mom and I pass our revisions back and forth so often, that it almost feels like I’m back home in her kitchen.
It all started when I was home visiting the fam and made one of my late night [read: LATE late night] creations for my mom and siblings to snack on. The dip won them over and the next time I was home to visit, my mom whipped up her version, in casserole form. Oh. My. Gosh! I was eating turkey back then and her 7 layer dip mexican lasagna featured hearty seasoned ground turkey and a full brick of cream cheese. Hello comfort food! Naturally I’ve been tinkering with it ever since. These days I keep it simple, vegetarian, and stacked high and mighty in a pyrex baking bowl.
To feed a crowd, break out that casserole dish and get your layer on!
4 small corn tortillas
approx 1/2 can of refried beans
1-2 cups of black beans
1/2 cup, or more, of enchilada sauce [My fav is Food Lion’s store brand]
4 Tbsp of Mrs. Renfro’s green salsa [or salsa verde]
1 medium roma tomato, diced
1 Tbsp green onions, chopped
shredded cheese, taco sauce + a dollop of sour cream or plain greek yogurt for topping
Brontosaurus Chefs veganize by nixing the cheese or adding daiya. Easy peasy!
T-Rex Chefs saute ground turkey/beef with onions, garlic, taco seasoning + dried cilantro
Spicysaurus Chefs top off your dish with fresh or pickled jalapenos
& make extra! In true lasagna fashion, it tastes even better the next day =)
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