southwest meets lasagna

I fell in love – AGAIN!  It was love at first sight…. Not bite!  After my first bite, I was head-over-heels in love.  Where did I first see this Southwestern Lasagna Torta?  The answer:  In the magazine isle at a local Barnes & Noble Bookstore.  I do have one confession though.  I didn’t love every single thing about it.  Some things just had to change.  



First… some culinary knowledge:  What is a torta one might ask?  I had to look it up myself.  According to epicurious (my “go to” online food dictionary)…a torta [TOHR-tuh] is 
1. The Italian word for “tart,” “pie” or “cake.”
2. The Spanish word for “cake,” “loaf” or “sandwich.”







Just a few of the shinning stars.


Green onions sounded more fitting for this recipe than a regular onion so I went for it!



Pork, with all the seasonings make for a tasty torta.  Simmer away!



Cut 8 (6-inch) corn tortillas crosswise in quarters.  


Salsa has the privilege of being first in line.

Then comes the tortilla layer.


Meat mixture on top of tortilla layer.


Corn makes an appearance over the original peas that the original recipe called for.


Cheese and then let’s layer the tortilla shells on top.


It’s salsa time again.

Refried beans meet jalapeno peppers…pickled ones at that!


I promise…we are almost done!  The top is in sight!

More meat.  Is it possible?  

The final touches.


It was all worth it!  Top it off with sour cream, chopped green onion and cilantro.  

Comments

  1. Your new photography knowledge is showing! This recipe looks divine. . . I am going to have to try it soon!

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