Cooking Lesson #525: Instant Pot New Mexico Lasagna

…from the Perspectives’ Kitchen

Happy Halloween! Nothing spooky here, except maybe the thought of supermarket prices!

How you doin’? Prices on just about everything are still going sky high. What you could buy for $88 may now cost you $100+, and it doesn’t look like it will get better any time soon. If you think feeding your family economically is challenging, imagine having to feed a crew of ranch hands and cowboys on the ranches in New Mexico (and Texas, too)! This recipe can be made easily using relatively inexpensive ingredients and your trusty Instant Pot.
 
This Instant Pot recipe has been on my mind for months waiting for the weather to chill down a bit. That right moment was this week when the temperature dropped into the 40s here and there was snow on the mountain tops—yes it does snow in Nevada, sometimes.
 
My budget friendly recipe is a cross-culture winner featuring Italian Lasagna and Mexican Enchiladas.  The lasagna noodles substitute for corn tortillas, but you still get all the wonderful flavors from both red and green chiles. This is a comfort food if ever there was one.
 
Prep time:  15 minutes
Cook time:  10 minutes
Yield:  6 servings
 
Ingredients 
For the lasagna
1 pound ground beef
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
1-1/2 cups beef broth
8 ounces lasagna noodles ; broken into 2" pieces
1 can (10-ounce) red enchilada sauce (I prefer Las Palmas brand)
1 can (10-ounce) green chile enchilada sauce (I prefer Las Palmas brand)
1 can (10-ounce) Ro-Tel Dice Tomatoes and Green Chiles (original)
1 cup mozzarella cheese; grated
1 cup Monterey jack or pepper jack cheese; grated
1/2 cup ricotta cheese
1/2 cup sour cream
 
For the garnish
1 cup chopped tomatoes
1 tablespoon fresh parsley ; minced, for garnish
1 teaspoon chopped green onion slices
2 tablespoon shredded cheese jack cheese
 
Directions

1. Turn an Instant Pot on to the SAUTE setting. When the display says HOT, add in the beef and break it up (no need to add oil).
2. Add in the chili powder, cumin and salt.
3. Brown the beef for 4-5 minutes.
4. Turn OFF Instant Pot.
5. Add in the broth and scrape bottom of pot so that nothing is sticking.
6. Lay the lasagna noodles on top, spread out in a single layer. Do not mix or push down the noodles.
7. Add in the red and green enchilada sauces, then add the Ro-Tel on top of the noodles.
8. Cover Instant Pot and secure the lid. Make sure the valve is set to SEALING. Set the PRESSURE to 7 MINUTES.
9. Hold for 12-MINUTES and then vent. Open and remove the lid.
10. Stir in the cheeses, the ricotta and sour cream. If it is too saucy, let it sit for 5-minutes or so to allow the noodles to absorb liquid.
11. Scoop into bowls and serve.
12. Top each bowl with chopped tomatoes, parsley, green onion and shredded cheese.

ChefSecret:  Please trust me! Don’t stir the noodles until you are ready to add in the cheeses.

Quip of the Day: “At Target there was a Big RED “X” on the floor by the register for me to stand on... I've seen too many Road Runner cartoons to fall for that one.”😊
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Do you have a question or comment?    Send your thoughts to [email protected].  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross. 

#Entrees #Dinner #InstantPot #Lasagna #NewMexicoLasagna #2022Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                                         ©Perspectives/The Consulting Group, LLC, 2022

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