It is now officially winter in Wisconsin. That statement has nothing to do with what the calendar says, but everything to do with what the thermometer says. Temps in the negative digits, with windchills even worse are enough to convince me.
So it’s time to make dishes not designed for their “gourmet-ness”, and certainly not designed for their healthy attributes.
No, it’s time to start cooking for comfort. And so I threw together a “Mexican Lasagna” meant to stick to the ribs. The recipe was made up on the fly, and consisted simply of spiced ground beef, corn tortillas, cheese, enchilada sauce, black olives, onions, and refried beans, all layered in a casserole then baked.
Trust me – it did stick to the ribs!
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