Enchilasagna (Mexican Lasagna)

Pastor Byron's Enchilasagna

Ingredients:

• 3-lb ground beef
• 2- 1 oz. pkg Taco Bell taco seasoning mix
• 1-tsp salt
• 1-tsp pepper
• 1 - 16 oz. shredded cheddar cheese
• 1 - 8 oz. shredded mozzarella
• 1- 16 oz. can tomato sauce
• 1- 10 oz. can red enchilada sauce
• 1- 5 oz. water
• 18 - small corn tortillas

Directions:
In a large skillet, brown ground beef adding the salt and pepper. Drain grease from ground beef and leave ground beef in skillet. Add 1-pkg of the taco seasoning mix to the ground beef and stir it in well. In a mixing bowl stir in the tomato sauce, enchilada sauce, water, and the other pkg. of taco seasoning mix. Pour half of the mix into the ground beef and stir well. Add 1/4 of the cheddar cheese and let melt in.

In a 10 x 14 pan or casserole dish, pour in enough of the sauce mix just to cover the bottom of the pan. Put down a layer of the tortillas (6 of them). Spoon half of the ground beef mixture over the top of the tortillas and then add a layer of cheddar cheese. Put down another layer of the tortillas (6 of them) and add the rest of the ground beef mixture and a layer of the cheddar cheese. Add the remaining 6 tortilla shells on top. Pour the rest of the sauce over the top and the remaining cheddar and all of the mozzarella cheese.

Place in 350 degree oven and bake for 40 minutes. After 40 minutes, turn oven on broil and lightly brown the top of the cheese. Remove from oven and let stand for 10 minutes and then serve.

Pastor Byron's Mexican Roast

Byron's Mexican Roast

Ingredients

• 3 to 5 lb Cooked pork shoulder roast shredded
• 1 – onion chopped
• ½ - green pepper chopped
• 1 – can rotel
• 1 – tsp cayenne pepper
• ¼ - cup siracha sauce
• 1 – tbs minced garlic
• 1 – juice from one orange
• 1 – jalepeno pepper chopped
• ¼ - cup salsa verde
• 1 – tsp smoked paprika
• 1 – tsp ground cumin
• 1 – tsp oregano

Directions:

Start by pan frying the shredded pork to give it a crusty texture, add the onions and green peppers while frying. When pork is hot through and through and onions and peppers are soft, pour all into the crockpot. Add all of the other ingredients, cook covered on high heat for 4-hours. Serve on burrito shells or over rice.

Pastor Byron's Taco Bake

 


Pastor Byron's Taco Bake

Ingredients

• 1 - lb ground beef
• 1 - lb sausage
• 1 - 15 oz Jar Salsa
• 2 - cups pinto beans
• 1 - pkg Taco Bell Taco Powder Mix
• 1 - cup rice
• 2 - tbs Habanero sauce
• 1 - Pkg of Old El Paso Bold Nacho Cheese Taco Shells (broken in pieces)
• 3 - cups shredded Mozzarella/Monterrey/Cheddar cheese
• 15-20 - Tortilla chips

Directions

Brown ground beef and sausage in large non-stick skillet (do not drain unless there is an excessive amount of grease). Sprinkle the taco seasoning mix on top of meat mixture and stir in thoroughly. Add the salsa, beans, rice, and habanero sauce to mixture and cook in skillet until all is mixed well and heated throughout.

Evenly layer the broken taco shell pieces into the bottom of a large casserole or baking dish. Add the contents from the skillet to the dish spreading it evenly. Spread the shredded cheeses over the top of entire dish. Wedge the tortilla chips into the sides of the pan all the way around pan.

Bake in a 350 degree oven for 20 minutes then turn on broil and brown the top of the cheese slightly. Let sit 5-10 minutes before serving. Top with choice of toppings such as sour cream or salsa.

Pastor Byron's Mexican Stoup

Pastor Byron's Mexican Stoup

Ingredients

• 3 - Cups leftover pork roast (shredded)
• 1 - Large Onion (chopped)
• 2 - Cups Pinto Beans
• 1 - Can Hunts Diced Tomatoes (14.5 oz)
• 1 - Can Ro-Tel Tomatoes and Green Chilies (10 oz.)
• 1 - Jar of Salsa (15 oz)
• 3 - 5.5 Oz. cans of V8 Juice
• 1 - Pint of water
• 2 - Tbs of Habanero sauce
• Salt to taste

Toppings

• Shredded Monterrey Jack Cheese
• Sour Cream

Directions

Add leftover pork roast and chopped onion to a large cooking pot and cook on medium to high heat until onions become soft. Add all other ingredients, bring to a boil for approximately 2 minutes. Turn heat down to low and let slowly cook or simmer for 3 hours.

Serve in bowls, add your favorite toppings (Monterrey Jack Cheese and Sour Cream' are excellent toppings).