450 g ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
55 ml water
225 g can tomato sauce
175 g can tomato paste
1/2 package taco seasoning (see recipe fitaco-s, easoni
1/2 cup chopped black olives
6 flour tortillas
1 cup shredded mozarella
1 cup shredded cheddar
2 cup broken corn chips
Directions
1. Cook ground beef with onions and green peppers.
2. Then combine the drained beef with the tomato paste, sauce,
water, and seasoning and simmer until thick and bubbly.
3. In a 33x20 cm pan make a single layer with 3 of the tortilla
shells. Pour half of the sauce over it evenly, and sprinkle half the
olives and halve the cheeses. Repeat.
4. Cook in 190 øC oven for 25-35 minutes. Then sprinkle on the corn
chips and cook for another 5-10 minutes.
Difficulty : very easy. Precision
: measure ingredients.
Recipe By : barn@ATHENA.MIT.EDU
Servings: 1 servings
Mexican Lasagne Recipe brought to you by Recipe Ideas
Categories: Italian; Mexican; Pasta
The History of Recipes
It is possible to trace the history of meal recipes far back into distant history, in fact as far back into history as the Egypt of the Pharoahs, and possibly even further. In practice though, mostly, these early recipes were just very simple hieroglyphic recipes for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to experts are some ancient tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire around 25BC a roman called Apicius wrote a collection of documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvres, main course and afters, a very modern way of dining. Aspicius also informs us how the ancient cooks used a wide range of aromatic flavors, including a few that are still present in modern kitchens for example basil, rue and parsley. Later, in the fifteenth century, people returning from the crusades brought back a variety of foods and spices from Arab countries, including spices such as basil and rosemary. The introduction of these new tastes caused an increase in manuscripts on cooking, most of which are now in private cookery archives. During the following few hundred years, the powerful and wealthy strove to serve the most extravagent banquests, and as a consequence, chefs and their collection of recipes became highly prized. Notwithstanding that, it wasn`t until the nineteenth century that formal cookery and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to assembling, trying out, and recording the recipes of their peers. By the time we get to the 1900s, cookbooks are greatly in demand as a result of more people being able to read, more spare time and disposable income. The arrival of television gave us TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing us all to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Mexican Lasagne recipe.
