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| Putting heat on the table |
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| News | |||
| Written by Aaron Cedeño | |||
| Wednesday, 04 November 2009 07:00 | |||
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There’s a reason why the old adage ‘If you can’t stand the heat, get out of the kitchen’ always rings particularly true at this time of year. The holidays are rapidly approaching, and while they bring with them the promise of quality time with friends and family, the coming weeks are also synonymous with home-cooked meals. Kitchens around Louisburg will no doubt become a flurry of activity in the coming weeks and, as any experienced cook will tell you, a busy and crowded kitchen is no place for the faint of heart.  Fortunately for Mayor Curt Shreckengaust, he comes prepared to handle the heat. After all, as a member of the Lenexa Fire Department by day, it’s his job. It is perhaps fitting then that one of Shreckengaust’s favorite recipes is a spicy number that hails from south of the border. His Mexican lasagna is filling enough for the biggest appetite, and spicy enough to tingle the taste buds. Readers can find this recipe below, and dozens of other favorites from people all across Miami County listed in our Holiday Recipe special section in today’s newspaper. Mexican Lasagna 1 package 12-inch flour tortillas 2 pounds ground beef 2 (15 ounce) cans cream of mushroom soup 2 (15 ounce) cans Rotel tomatoes and green chiles, to taste (hot or mild) 3 to 4 (15 ounce) cans chili beans, to taste Grated cheese (Pepper Jack and mild Cheddar) Onion Chili powder Salt Pepper Garlic Cumin Brown ground beef and onion in stock pot. Season to taste. Drain liquid when meat is fully cooked . Chili powder, garlic and cumin seasonings to taste and stir. Add cream of mushroom soup and DRAINED Rotel; stir. Add chili beans using only some of the liquid in the beans. Again stir and heat. Using an 8x13-inch baking dish, layer in flour tortillas, bringing the first layer of shells up the sides. Add in a thin mixture of meat topped with cheese. Add another layer of tortillas, flat this time, not running up the sides. Layer meat and cheese and continue until full. Add final layer of cheese. Bake at 350 degrees for 30 to 40 minutes or until cheese is beginning to brown. Let stand for 10 minutes. Add chips, sour cream and salsa. Enjoy!
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