recipes Recipes Worth Trying

[Jason Rimbaud]

I was going through my childhood treasures when I found my first cook book. 

When I was thirteen, I wrote my own cookbook, with recipes I had created. Most of them were crazy desserts I had "invented", mostly lots of banana's with peanut butter and chocolate made with condensed milk, but one of them stuck out to me and last Thursday I actually made it. I thought I'd share with you, what I believe to be my very first entree creation. Recipe is shared exactly as it was written in the summer of 1987

Mexican Lasagna

1 Pound Ground Beef (leave out to thaw night before)
1 Yellow Onion (diced)
1 TBL Chili Powder
1 TBL Cumin Powder
1 TBl Smoked Paprika Powder
1 TBL Cayenne Powder
1 TBL Salt (to taste if you're mom)
1/2 TBL Black Pepper
1/2 TBL White Pepper
2 Cans Old El Passo Refried Beans
3 Cups Grated Medium Cheddar Cheese
3 Medium Size Jalapeno (sliced 1/4 inch)
1 12 Count Large Burrito Tortillas
2 Cans Nacho Cheese Sauce
1 Can Rotel Peppers
2 TBL Vegetable Oil
2 Bottle Old El Paso Hot Taco Sauce
1 Head Iceberg Lettuce

In large Cast Iron, add half Yellow onion with 2 TBl Vegetable Oil. Cook onions until soft, add ground beef. Once brown, add all spices with 1/4 cup of water, reduce heat and simmer until liquid is gone.

As Beef is Cooking, two cans refried beans into pot, add 1/2 can of water on medium high. When the beans start to boil, reduce to low, cover and keep warm. 

Add two cans of Nacho cheese sauce into pot on medium high. When boiling, reduce to low, cover to keep warm.

Once all ingredients are cook, take baking cast iron. Line bottom with 4 tortilla, overlapping but all space inside of dish covered. Spread thin layer of nacho cheese, then add layer of beef mixture. Shape two tortilla to line inside of dish, over the cheese and beef mixture. Then add layer of beans and cheese. Add two shaped tortilla over bean and cheese mixture. Repeat process until out of ingredients. Fold over the overlapping tortilla, spread cheese, place jalapeño evenly spaced on top. Cover with bottle of Old El Paso Hot Taco Sauce. 

In your preheated oven, 350, bake for twenty minutes or until cheese is golden brown. Remove from oven, cut into squares, and place on plate. Cover with chopped iceberg lettuce, add Taco Sauce to taste. Enjoy!

Results: It wasn't bad, easy to make and though it had one texture throughout, it was rather tastey for a 13 year old. Of course when I made it, I made some adjustments. I added crispy chorizo, finely diced raw onions, I made a cheese sauce as opposed to using canned nacho cheese, and I went with a blend of cheddar and Monterey jack with a bit of pepper jack for heat. I made my own hot sauce, I do like things spicy, and added sour cream as garnish. 

Let me know if you actually try it. I'm curious to see what people thought of my first ever entree. Hard to believe I'm a Chef with instincts like that. 

I also tried my messy bannana dessert, that was okay, but it was really sweet.