If you are like me, you like to have several versions of the same mexican lasagna with corn tortillas and ground beef when you cook. Sometimes we have specific ingredients in mind, and sometimes we don't have everything on the list.
The reason why lasagna is considerably popular amongst food lovers may be the way it's cooked. And all sorts of the sun and rain and ingredients it has for its preparation. A flat, wide pasta strip topped having a delicious white sauce. Then is available in the meat filling that the pasta strips top again. And you repeat the entire procedure to create the amount of layers you require. Once you're done, you are able to top rather cover the whole dish with cheese. And then you can place it in the oven in order to smoke. Now sound deliciously yummy alright! And when you realize the process alright, then you can come up with your own mexican lasagna crockpot, according to your taste. And you can then share it with the world if you feel your recipe is really a kicker.
slow cooker mexican lasagna shredded beef tacos are super simple to make when you have your handy crock pot. To create this meal you will need a boneless beef chuck roast, a small can of green chiles, three cans of beef broth, salsa, crumbled Mexican cheese, sour cream, and corn of flour tortillas. Let the meat cook for about 6-7 hours on high inside of the crock pot. Shred beef with a fork and saute in a pan with the green chile, here you can add additional salt and pepper and even some chili powder.
Located just west of the I-25 freeway in Colorado Springs, Western Omelette has been serving up breakfast and lunch for some time. This is a great spot for a great meal, and the locals know it well. Not a fussy place, you'll see bikers, ex-hippies, and veterans as customers. The walls are decorated in a mixture of Native American motif and homage to our troops. Colorado Springs has a large Army and Air Force presence, and our military loves Western Omelette. Photos of our military in Iraq with huge "Western Omelette" banners attached to tanks also line the walls.
The menu is very much like a typical diner menu, with one notable exception: the chili pepper sauce. There's a chili lasagna made with chili lasagna and pork, which is milder, and a red chili, which is four-alarm and may necessitate a trip to the emergency room. Both chilis are made on site, and each batch can vary. Sometimes the chili lasagna is blazing hot, almost as hot as the red. Other times, it's just barely mild. My recommendation would be to order both on the side, and sample from there. Then you can decide which one you'd rather have, or mix them up. Of course, there are other pepper sauces at the table, such as Tabasco, if you believe the chili is not hot enough. For those die-hards like my husband, you can ask for extra jalapenos on the side.
Eventually, Sean moved to Oklahoma City, but Lorenza continued to cook her food and realize her dream. After owning several food trucks, specializing in tacos and burritos, Poco's on the Boulevard became reality in 2006.
One big difference you will notice between Korean food and Western food is the dessert. Typically, you will be given a cup of cold and refreshing cinnamon tea, along with a plate of fruit. This cleans the palate, but it is also full of nutritious goodness because of the fruit. The heaviest dessert you will ever get in a Korean restaurant is "pat ping su" -- a kind of crushed ice with red beans and sugary stuff in it. The sugar is not good for you, but at least it does not clog your arteries like cheesecake.