Mexican-Style Lasagna Made Easy in Clay

I am a big fan of lasagna, and I really love how easy it is to make and to make delicious. Another thing that I love about lasagna is that it is really easy to customize. You can make it meat-lovers or vegetarian, chicken or beef or turkey, cheese or no cheese, add tons of veggies or have it plain with whatever cheese you prefer.

That’s why I was thrilled to find a Mexican twist on this old favorite. Mexican lasagna? Genius! It’s like Mexican-Italian fusion, or an enchilada lasagna casserole! It’s delicious! And just like regular lasagna, it can be easily customized to fit your family’s tastes and preferences. Made in clay in slow cooking mode just makes it that much easier to prepare: you don’t even need to be home to babysit the oven! Try this “fusion” recipe for yourself and let us know what you think!

Ingredients:

• ¼ cup broth
• 1 lb. grass-fed ground beef, bison or other pastured ground meat
• 3 cups enchilada sauce
• 6 - 8 oz. cream cheese, softened
• 1 tomato, diced
• 1 cup green chilies, sliced
• 1.5 cups cooked black beans, rinsed
• ¼ cup whole milk
• 8 Oz Colby Jack Cheese, shredded
• 4-6 lasagna noodles, uncooked
• ½ cup sliced black olives
• 2 T fresh cilantro, chopped

Directions:

1. Brown the ground meat in a cast-iron skillet, then drain
2. Stir in tomatoes, beans and enchilada sauce
3. Mix cream cheese and milk until smooth, and stir in 1 ½ cups of the shredded cheese
4. Pour enough broth into the bottom of the clay pot to cover it
5. Layer meat mixture, noodles, and cheese mixture until you’ve used everything
6. Close, seal and cook on “stew” for 45 minutes to 1 hour, then turn off the cooker
7. Sprinkle with the rest of the shredded cheese and allow it to sit uncovered for 5-10 minutes
8. Use olives and cilantro as toppings/garnish