Mexican

Adapted (with a lot of changes) from a Rachael Ray Mexican Lasagna recipe that came on the label of a stainless pan. The sauce was good on its own. Essentially, the original recipe was to layer the sauce with tortillas and shredded cheddar or jack cheese, topping with a tortilla and cheese layer, and baking at 425. Great idea, but details didn't work out exactly. If you try the "lasagna," use a 9" round cake pan, make sure the tortillas are small ones (8" or even smaller), or cut them down to fit easily in the pan, and do as many layers as reasonably fit. I'm not even including any assembly details from the actual recipe, since the suggested proportions didn't work at all. I mostly liked the sauce as "tacos" in a whole wheat tortilla for a quick easy lunch/dinner. Other than that, I used ground turkey instead of chicken (and less of it), added a bit more onion, used a mild homemade sofrito salsa (Mark Bittman, added a little extra since that's what I had), and a few fresh jalapenos. Refrigerates and reheats well, tastes fine cold too, but better warmed. Would probably also be good over salad greens.