Fiesta Lasagna with Avocado Cream

Hey y'all

This is an excellent example of why you want to keep a stocked pantry. I pulled together this fantastic lasagna using items I keep on hand.  This is one of the recipes I submitted for the RWOP challenge.   I call it Fiesta Lasagna.  It makes a lot but the best part of this dish is that it tastes even better the next day and it freezes like a dream.

Fiesta Lasagna

* 2 pound(s) of ground or shredded chuck

* 1 tbsp. of ground corriander

* 1 tbsp. of smoked Spanish paprika

* 1 1/2 tsp. of cayenne

* 1 1/2 tsp. of ancho chile powder

* 1 cup(s) of marsala wine

* 1 cup(s) of sweet onion, chopped

* 3 tbsp. of garlic, chopped

* 1/2 cup(s) of chunky salsa

* 14 1/2 ounce(s) of (one can) crushed tomatoes

* 15 ounce(s) of (one can) black beans, drained

* 1 cup(s) of frozen corn

* 1 1/2 pound(s) of Philadelphia Cream Cheese, softened

* 2 eggs, slightly beaten

* 1/3 tsp. of hot Hungariian paprika

* 1/3 tsp. of cayenne

* 1/3 tsp. of smoked Spanish paprika

* 12 no boil lasagna noodles

* 15 ounce(s) of (one jar) bean and cheese dip

* 4 cup(s) of finely shredded Kraft Colby Jack blend cheese

* 1 cup(s) of Parmesan cheese, finely shredded

* 2 tbsp. of olive oil

* 1/2 cup(s) of chicken stock

Preheat oven to 375 degrees

Saute the ground chuck in the olive oil until the meat exudes juices and then add the first four spices. Combine well.Cook meat until the beef browns a bit and then deglaze the pan with the Marsala wine. Once the wine is cooked off remove the beef and add the onions and garlic to the pan.

Once the onions are translucent add the tomatoes, corn, beans, salsa and chicken stock and cook until it thickens a bit. Add the beef back and combine well.

Mix the cream cheese and eggs and spices until well blended and a bit fluffy.

In a 9 x 13 baking dish place a thin layer of the meat sauce and top with 6 no boil lasagna noodles.

Add one half of the remaining meat mixture then about one cup of the Colby jack then one half of the cream cheese mixture and one half of the bean and cheese dip. Add another layer of Colby Jack and Parmesan then layer on another six no boil lasagna noodles. Layer the rest of the meat, a sprinkle of Colby jack and then the cream cheese and bean and cheese dip layer, topped with the remainder of the Colby jack and Parmesan cheese.

Bake at 375 until bubbly and golden--about 35 minutes. Let rest on the counter about 5 minutes.

When I thawed out a couple of portions for us to enjoy recently I thought that another original recipe I came up with would compliment this dish extremely well.  This Avocado Cream is unbelievably delicious and versatile and best of all, simple.

Avocado Cream

2 Haas avocados

2 tsps fresh lime juice

2 TBs buttermilk

8 ozs. whipped cream cheese

1 tsp sea salt

Cut each avocado in half lengthwise and twist apart. Carefully tap the seed with the blade of your knife and twist it out. Scoop the pulp into a bowl.

Add remaining ingredients and mix until mostly smooth and thoroughly blended.

This stores well if you sprinkle the leftover with lime juice and then lay plastic wrap right down on the surface of the cream.

This is a winning combination you can use for supper or for entertaining.

If you try it please let me know how it turned out.

As always feel free to email me if you have any questions.