Southwestern Lasagna Torta (Rachael Ray)

By Shelly17

CORN TORTILLAS: The Italian dish goes Tex-Mex with layers of this grocery store staple. The corny, toothsome bread and spicy pork filling make for a soft taco-like casserole.

Ingredients

• 2 tbsp. vegetable oil
• 1 onion, finely chopped
• 1 lb. ground pork
• 1 packet taco seasoning
• 2 cups prepared salsa
• 8 corn tortillas (6 inch), cut crosswise in quarters
• 10 oz. frozen peas, thawed
• 1 3/4 cups shredded sharp cheddar cheese
• 1 cup refried beans
• 1/3 cup drained sliced pickled jalapeño chiles
• 1 cup sour cream
• 1/4 cup finely chopped cilantro

Details

Servings 6
Adapted from rachaelraymag.com

Preparation

Step 1

1. In a large skillet, heat the oil over medium-high heat; add the onion and cook, stirring, until golden, about 3 minutes. Add the pork and break it up with a wooden spoon; cook, stirring occasionally, until no longer pink, about 5 minutes. Sprinkle in the taco seasoning with 1/2 cup water and simmer, stirring, until saucy, 1 to 2 minutes. Remove from the heat.

2. Preheat the oven to 400°. Lightly grease a round 9-inch deep-dish pie pan. Add 1/2 cup salsa to the bottom of the pan and tilt to coat. Arrange a third of the tortilla pieces on top, overlapping slightly to make an even layer. Top with half of the meat mixture and half of the peas, then sprinkle with 1/3 cup cheese. Add another layer of tortilla pieces, 1/2 cup salsa and the refried beans; sprinkle with the jalapeños and 1/3 cup cheese. Layer with the remaining tortilla pieces, meat mixture and peas; sprinkle with 1/3 cup cheese.

3. Cover the pan snugly with foil, set on a baking sheet and bake in the middle of the oven for 25 minutes. Uncover the pan, sprinkle the remaining 3/4 cup cheese on top and bake until bubbling, about 8 minutes. Tent with foil and let stand for 10 minutes. Uncover and top with the sour cream and cilantro.