Mexican Tostada “Lasagna”

I live with someone who detests leftovers.  So, creative casseroles turn those leftovers into something new.  Here, leftover chili and refried beans turn into a Mexican “lasagna”.

Yes, there were a lot of leftovers.  Again.  But, there were no complaints about them.  They were eagerly devoured.

Chili
makes 1 large pot

1 1/2 lbs ground beef (preferably 95% lean)
1 lb ground pork
1 large Vidalia onion
3 cloves garlic, finely minced
juice of one lime
1 can diced tomatoes
2 Tablespoons tomato paste
1 Tablespoon pasilla chili powder
1 Tablespoon cocoa
1 Tablespoon molasses
1 Tablespoon sugar
1 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne

Brown ground beef and pork.  Add onions and garlic.  Saute for another minute or two.  Then, add all remaining ingredients and simmer 15-20 minutes.

For a milder version of this dish, simply omit the adobo sauce and use tomato sauce.

Mexican Tostada “Lasagna”
Makes one 9 x 13 inch baking dish

1 bag tostadas
2 cups chili (see above)
2 cups refried beans (see Pinto Bean Stew & Refried Beans)
1 cup adobo sauce, or as needed
1 cup white cheddar, roughly julienned
1/c cup queso fresco, crumbled

Spoon a thin layer of adobo sauce over the bottom of your baking dish.

Fill a large bowl with water.  Soak each tostada in water for 1-2 seconds and layer.  Overlap tostadas to make a sturdy base.  Continue by layering all remaining ingredients.  Spoon thin layers of chili and refried beans before topping with cheeses and a very frugal drizzle of adobo sauce.  Repeat until all of your ingredients are used.  Top with queso fresco and white cheddar.  Drizzle lightly with adobo sauce.  Bake for 50-60 minutes, or until cheese is golden and bubbly.

Golden Brown & Bubbly

It’s what’s for dinner!