Easy Mexican Lasagna - Ole!

It is freezing! If it's going to be this cold, I want Christmas presents to start arriving! Here is a picture from Mexico in 2012. I wish we were all salsa dancing in Mexico right now! Since flights are expensive, and we're all busy, here's a Mexican casserole for dinner tonight that will warm your heart ... and your tastebuds.

(This is one of the recipes that disappeared from its original blog online -- horrors! Thankfully, I had it saved in my email!)

Easy Mexican Lasagna

1 pound ground turkey

6 eggs, whisked

3 garlic cloves, minced

2 sweet potatoes, shredded

1 large yellow onion, chopped

1 can enchilada sauce (we made our own! recipe below)

1 tea. Chili powder

1 tea. Ground cumin

1 tea. Dried oregano

2 Tbs butter

Salt and pepper to taste

Directions

Preheat the oven to 450 degrees F.

In a large oven-proof skillet, melt the butter over medium-high heat. Toss the onions into the butter and saute until soft and golden. Add the garlic and beef to the skillet and begin to break up the meat into small pieces while browning. Season the onion and meat mixture with chili powder, cumin, oregano, salt, and pepper.

When the meat is no longer pink, stir in the shredded sweet potatoes and enchilada sauce. Cover the skillet with a lid and allow the sweet potatoes to soften for 5 minutes. Remove the lid and pour the whisked eggs over the mix – carefully stirring everything together. Move the skillet from the burner to the oven and bake for 25-30 minutes or until the eggs are set.

Remove the skillet from the oven and allow to cool for 5-10 minutes before cutting into. Top each slice with fresh guacamole – heck add a little salsa and cilantro too and enjoy!

Enchilada Sauce

• 2 tablespoons olive oil
• 1 cup onion, finely diced
• 1 clove garlic, finely chopped
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1/4 teaspoon dried oregano
• 2 cups tomato sauce
• 2 cups chicken stock, preferably homemade
• salt, to taste

Instructions

1. Heat the oil in a large, heavy saucepan over medium-low heat. Cook the onion and garlic, stirring frequently, until soft and translucent.
2. Stir in the remaining ingredients except the salt and increase the heat to high. Bring to a boil, then reduce the heat once again and simmer until the sauce has thickened enough to coat a spoon.