At the house where I live, the four girls each take one week each month to cook for everyone. Each person usually cooks about 2 times a week and we eat off leftovers or make our own food the other nights. Well, last week was my first official cooking week. I made the Swiss chicken casserole on Tuesday for 6 people (housemates and a couple guests). That meal was a success, with no fires or food poisoning :), so I thought hey, I'll invite some new friends/coworkers over for dinner on Saturday.
To make a long story short, pretty much everyone I invited was able to come, and a few brought spouses or significant others or friends. The grand total ended up being 14 people! I woke up Saturday morning and thought, "What have I gotten myself into?!" As I was feeling slightly panicked at the prospect of cooking for 14 people, I checked my email and had a note from my dad. Dad has become quite the chef over the past year and had some good advice. Here is what I learned and then some :)...
1. When you get the grand total count for guests and it's higher than you expected, don't panic! The more people, the merrier.
2. Delegate! I "assigned" some of the guests to bring chips and salsa (I'll post the main dish recipe at the end :) and drinks. I also bought salad ingredients but had other people chop the vegetables and put the salad together when they got to the house.
3. Read each recipe at least twice to make sure you don't forget that one "key" ingredient and realize you need it as you're cooking! I was able to make a quick store run Saturday morning to pick up some last-minute ingredients.
4. Give yourself plenty of time, but realize that the food probably will not be ready as soon as you originally plan. I thought I'd be done by 7, but it turned out closer to 7:30.
5. Have fun! Remember that the real reason you're cooking is so people can get together. Even if things don't go quite as you envisioned, as long as people are talking, laughing, and enjoying themselves, that is what is the best part!
Ok, so after all that, here is what you really want...the recipe! :)
Mexican Lasagna
1 lb. ground beef
1 (16-oz.) can whole kernel corn, drained
1 (15-oz.) can tomato sauce
1 cup picante sauce
1 T (tablespoon) chili powder
1 1/2 t (teaspoon) ground cumin
1 (24-oz.) container low-fat, small-curd cottage cheese
2 large eggs
1/4 cup grated Parmesan cheese
1 t dried oregano
1/2 t garlic salt
12 (5-in.) flour or corn tortillas (I prefer flour)
1 cup (4 oz.) shredded Cheddar cheese
Brown ground beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain. Stir in corn and next 4 ingredients (tomato sauce, picante sauce, chili powder and cumin). Bring to a boil. Reduce heat and simmer, stirring often, for 5 minutes. Remove from heat and set aside.
Stir together cottage cheese and next 4 ingredients (eggs, Parm cheese, oregano and garlic salt).
Arrange 6 tortillas on bottom and 1 1/2 inches up the sides of a lightly greased 9 x 13 baking dish. Spoon half of meat mixture over tortillas; top with cottage cheese mixture. Arrange remaining 6 tortillas over cheese mixture; top with remaining meat mixture.
Bake at 375 for 30 minutes or until thoroughly heated. Remove from oven and sprinkle with Cheddar cheese. Let stand 10 minutes before serving.
Serves: 8-10 (I doubled the recipe for the big dinner :)
No comments:
Post a Comment