Mexican Lasagna

Submitted by Michelle Fawver
Serves 6-8


2 pkg corn tortillas (18) 1 tsp black pepper
1 lb. ground beef, browned & drained 1 tsp cumin
16 oz. chopped tomatoes, drained 1½ c. Cheddar cheese, shredded
1 tbsp chili powder 1½ c. Mozzarella cheese
1 tsp red pepper 16 oz. cottage cheese
2 eggs, beaten black olives (garnish)
green onions (garnish)


  1. Line bottom of 13″x9″ pan with half the tortillas.  Combine ground beef, tomatoes, & seasonings.  Spread on top of tortillas.  
  2. Add another layer of tortillas.  Mix cottage cheese, 1 c. Cheddar, 1 c. Mozzarella, eggs; spread on top of tortillas.  
  3. Bake at 350°F for 30 – 40 minutes. Remove from oven & top with remaining cheeses. 
  4. Garnish with chopped green onions & black olives.

Zucchini Relish

Michelle Says: This is better than pickle relish!

Zucchini Relish
Recipe type: Condiments
Prep time: 
Cook time: 
Total time: 
  • 10 c. small-medi zucchini
  • 4 c. onions
  • 1 red pepper
  • 1 green pepper
  • 4 tbsp salt
  • 2½ c. apple cider vinegar
  • 3 c. sugar
  • 1 tbsp nutmeg
  • 1 tbsp dry mustard
  • 1 tbsp turmeric
  • ½ tsp black pepper
  1. Grind or chop finely the zucchini, onions, red & green peppers. Add salt.
  2. Let stand in a covered bowl overnight. After letting stand, drain & rinse in cold water. Drain again.
  3. Add remainder of ingredients. Cook 30 minutes until hot & lightly bubbling, stirring often.
  4. To seal in jars, place mixture into scalding pint jars. Close with hot seals & place, upside down, on a clean town until cool.


Photo Credit: Katrin Gilger | Flickr

Mooby-Que Sauce

Submitted by punch_it_chewie
Yields 2-3 cups


1 can tomato sauce 1 can tomato paste
2 tbsp olive oil 2 tbsp vinegar
¼ c. molasses 2 tbsp brown sugar
3 cloves garlic, crushed 4 tbsp red or white onion, minced
2 tbsp red pepper, minced 1 tbsp Worcestershire sauce
1 tsp cumin 1 tsp chipotle chili pepper


  1. Cook the garlic, onion, & red pepper until it’s soft, & then add all the rest of the ingredients. 
  2. Simmer on low for 20-30 minutes. Keep stirring it often so it doesn’t burn, then refrigerate for a few days before you use it. This allows the flavors to blend & mellow. 
  3. The cumin & chipotle chili pepper can be substituted by any of your favorite spices.

Turkey Jack Chili

Turkey Chili by Theryn Fleming on Flickr Submitted by randilicious
Serves 8


1 large onion, finely chopped 1 green bell pepper, finely chopped
4 cloves garlic, minced 3 roma tomatoes, diced
2 tbsp tomato paste 1 tbsp butter
¼ c. all-purpose flour 1 tbsp dried oregano, crushed
1 tsp basil 1 tsp ground cumin
2 tsp crushed red pepper ½ c. chili powder
14.5 oz. whole peeled tomatoes w/ liquid, chopped 1 lb. ground turkey
15.25 oz. kidney beans 1 jalapeño pepper
2 tbsp Jack Daniels whiskey salt & ground black pepper to taste


  1. Brown the ground turkey w/ ½ large onion, ½ bell pepper, 2 cloves garlic, & 1 tbsp chili powder. Set aside.
  2. In a large skillet over medium heat, melt butter until melted. Stir in flour until thickened.
  3. Combine remainder of onion, green pepper, garlic, & tomato paste. Cover & cook for 5 minutes.
  4. Stir in oregano, cumin, crushed red pepper, chili powder, tomatoes, jalapeño pepper, turkey, & Jack Daniels. Cook uncovered for 8 minutes, stirring occasionally.
  5. Stir in the beans & cook for another 4 minutes, stirring occasionally. Salt, pepper, & other spices to taste. Simmer covered over low heat until serving time.
  6. Goes great over baked potatoes & some cheddar cheese on top.

Sweet Pepper Poppers

Sweet Pepper Poppers by Rusty Clark ~ 100K Photos on Flickr Submitted by AmyMichelle
Serves 6


3 garden peppers (use 1 green, yellow, & red) 1 tomato, cored, seeded, & diced
¼ c. diced red onion 1 tsp dried cilantro
¼ tsp coarse kosher salt 8 oz. shredded Monterey Jack cheese


  1. Preheat grill to a medium temperature.
  2. Core & seed the peppers; cut into quarters so that each quarter makes a little cup.
  3. Mix remaining 5 ingredients in a small bowl.
  4. Spoon mixture into pepper cups.
  5. Place the peppers onto a grill. For a gas grill, close the lid & leave the peppers on the grill 3-5 minutes until the skin blisters & slightly charred, the cheese should be melted.
  6. Use a large spatula to remove the peppers… WARNING they will be HOT.
  7. Top with sour cream, if desired.