Preheat oven to 375°F. Lightly coat a 12-by-9-by-2-
inch baking pan with cooking spray.
Sauté chorizo in a little oil over medium heat. Add
beef and chili powder and cook thoroughly. Drain and
let cool. Add salt to taste.
Sauté onions and peppers in a little oil over medium
heat until softened. Let cool, then mix in cilantro.
To assemble, spread 1/3 of the meat mixture in the
prepared pan. Top with 1 cup of salsa. Add a layer of
4 tortillas. Spread with 1/3 of the onion/pepper mix,
1/3 cup sour cream and a thin layer of grated cheese.
Repeat with 2 more layers. Top with the remaining
4 tortillas and grated cheese. Bake for 35-45 minutes,
or until heated through. Makes 9 servings.
Recipe created by Chef Brad Rombough.
8 ounces smoked or
fresh hot chorizo
2 pounds organic lean
2 tablespoons chili powder
2 organic red onions, sliced
2 organic red bell peppers,
seeded and sliced
1/2 cup chopped
3 cups Kirkland Signature
16 6-inch soft corn
tortilla shells (or
soft flour tortillas)
1 cup organic sour cream
2 cups grated organic
Home-Style Mexican Lasagna
1 cup long-grain rice
2 tablespoons chopped
1 12-ounce can Spam*
Less Sodium, cubed
1 cup chopped onion
2/3 cup chopped green
1/2 cup chopped celery
2 garlic cloves, chopped
1 14 1/2-ounce can
tomatoes, cut up
1 10 1/2-ounce can
In a large nonstick skillet or 3-quart nonstick saucepan,
sauté Spam, onion, bell pepper, celery and garlic over
medium to medium-high heat until the vegetables
Add tomatoes, chicken broth, thyme, hot pepper
sauce and bay leaf. Bring to a boil; stir in rice. Cover.
Reduce heat and simmer for 20 minutes, or until the
rice is tender.
Discard the bay leaf. Sprinkle with parsley.
Makes 6 servings.
* Brands may vary by region; substitute a similar product.
1/2 teaspoon dried
6 drops hot pepper sauce
1 bay leaf