Read by Michael Flamel

Once upon a time in the heart of Austin, where BBQ and Tex-Mex reign supreme, I found myself at a rehearsal dinner that promised to be just another delightful Texan feast. Little did I know that the evening held a culinary surprise that would dance on my taste buds and leave me craving more.

The occasion was special—our friend, the groom, invited us to celebrate his impending nuptials at one of Austin’s hottest restaurants, where he served as executive chef. However, the twist was that the lead chef for the rehearsal dinner was a colleague, not the groom himself. As the evening unfolded, the tantalizing aroma wafted through the air, building anticipation for a classic Italian dish: lasagna. Or so I thought.

To my surprise, the chef had concocted a Tex-Mex masterpiece—Mexican Lasagna. Layers of savory goodness awaited, a delightful fusion of two beloved cuisines that left my taste buds in a state of pure ecstasy. The flavors of cumin, cilantro, and garlic mingled with the richness of melted cheese, creating a dish that transcended culinary boundaries.

Upon returning home, inspired and hungry for more, I embarked on a quest to recreate this Tex-Mex delight. After thorough research and some experimenting, I present to you my attempt at the unforgettable Mexican Lasagna.

Ingredients:

• 1 pound ground beef
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 cup diced tomatoes
• 1 cup enchilada sauce
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 12 lasagna noodles, cooked al dente
• 3 cups shredded Mexican cheese blend
• Fresh cilantro, chopped, for garnish

Instructions:

• Preheat your oven to 375°F (190°C).
• In a large skillet over medium heat, brown the ground beef. Add onions and garlic, sautéing until translucent.
• Stir in black beans, corn, diced tomatoes, enchilada sauce, ground cumin, chili powder, salt, and pepper. Let it simmer for 10-15 minutes.
• In a greased baking dish, layer three lasagna noodles. Top with a portion of the meat mixture and sprinkle with cheese. Repeat until all ingredients are used, finishing with a generous layer of cheese on top.
• Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden.
• Let it rest for a few minutes before slicing. Garnish with fresh cilantro.

Beverage Pairing:

To complement this Tex-Mex delight, I recommend serving with a refreshing pitcher of homemade Agua Fresca. The sweet and fruity notes will balance the bold flavors of the lasagna perfectly. Alternatively, consider a bold Argentinian Malbec or Cabernet Sauvignon, which will also work beautifully with the Mexican lasagna.

 
Now, my fellow food enthusiasts, venture into your kitchen and let the spirit of Austin inspire your taste buds. May your Mexican Lasagna be as delightful as the one that graced that memorable rehearsal dinner in the heart of Texas!