Posted By Kimberly Turner on May 4, 2014 in Beef, Cinco de Mayo Recipes, Cooking How-To Videos, Cooking Shows, Cooking with Kimberly, Ethnic Foods, Featured, Holidays & Events, How To Cook, Main Dishes, Mexican Food Recipes, Pork, Tex Mex Recipes | 0 comments

I am so glad I have this recipe for How to Cook Beef & Pulled Pork Mexican Lasagna!

A gorgeous fusion of Mexican, Italian & American ideas to deliver a fun lasagna with gooey cheese & a flavor marriage made in heaven, especially for a Cinco de Mayo Fiesta.

The crunchy tostadas are a nice touch topped with guacamole, salsa & sour cream.

How to Cook Beef & Pulled Pork Mexican Lasagna:

This is amazingly delicious and succulent, and everyone will be asking for second helpings.

Type: Main Dish Recipe

Prep Time: 10 min
Cook Time: 10 min
Bake Time: 30 min
Yield: 6 – 8 servings

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:

Ingredients:

1/2 lb lean ground beef
~ 2 cups pulled pork – previously prepared, roasted & shredded
1/4 tsp salt
1/4 tsp ground pepper
1/4 can diced tomatoes
1 green bell pepper – cut into strips
1 tbsp peanut oil
1/2 tsp ground red chili flakes
2-1/2 cups Tex-Mex cheese mixture – grated
2 ripe medium-sized tomatoes – diced
3/4 tsp Ancho chili powder – I use Royal Command Ancho Chili Powder.
1/2 tsp cumin
1/2 cup liquid – water, tea or broth
1 cup whole kernel corn
1 package of tostada shells

Instructions:

Have ready a 13 x 9 inch baking dish coated with baking spray.

In a hot frying pan, heat 1/2 tbsp peanut oil and brown ground beef, stirring and breaking up pieces.
In another smaller skillet, heat 1/2 tbsp peanut oil and gently saute green peppers, stirring from time to time.
Season ground beef with fresh ground pepper, salt, Ancho chili powder and 1/4 tsp cumin.
Season peppers with salt, pepper, ground red chili flakes and 1/4 tsp cumin, and cook until peppers have softened, stirring frequently.
Line the bottom of baking dish with tostada shells, using them in place of lasagna noodle strips. Follow with a layer of pulled pork and cheese. Then, add some of the corn and sprinkle some of the fresh diced tomato in another layer.
Using some of the canned tomatoes with their juice, squish them over top of the other layered ingredients. * Tip: If necessary, drain any excess fat from ground meat and then, if needed, stir in some liquid into ground meat.
Arrange another layer of tostada shells in baking pan, followed by a layer of ground meat, and sauteed peppers. Next, another layer of corn, tomatoes, 1/3 of the cheese. Then, again, tostada shells.
Top with the rest of the cheese and any tostada crumbs that are left.
Bake at 350 degrees F for 30 min, checking the heat and progress in 15 min. It will have compressed somewhat during cooking, and if it has already browned, cover with foil and continue cooking for another 15 min.

Serve with sour cream or plain yogurt, hot sauce and salsa available on the side. Like regular lasagna, this dish just gets better the next day and leftovers are always eaten up quickly.

This amazing recipe for How to Cook Beef & Pulled Pork Mexican Lasagna is a real winner – you’ll love it!

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I hope you enjoy this Mexican Food Recipe on Cooking with Kimberly. Until next time…

Be a Champion in Your Kitchen & Eat Deliciously!