Kipp’s Mexican Lasagna

By Kipp Rix

This recipe was created and prepared several years back when I was challenged by my crew to prepare lasagna that was different from the others fixed in the past. The crew had been served all the other variations from vegetarian, all meat, specialty meats–you name it. Though the recipe has gone through some transformations during the years, this has been the staple recipe for the past year or so. One of the things I really like about this recipe is the fact that it does adapt well to variations of ingredients. You will notice that in this recipe I use a variety of “NO BOIL” lasagna noodle. I had my doubts when I first used the noodles and was pleasantly surprised in just how well they work, plus you remove the time required to boil regular noodles, making them more firehouse friendly. The one secret is to use plenty of liquids, as the noodles will absorb lots and be crunchy if you get scared and cut down on the liquids. I learned this the hard way on the first one I ever made! Chorizo is a Mexican spice sausage used for flavor. If you can’t find it, substitute 2-3 tablespoons extra chili powder, 1 tablespoon garlic, and 1 teaspoon ground cumin added to the meats as they cook.

Ingredients:

1 pound ground pork
1 pound ground turkey
2 chorizo links
1 teaspoon salt
2 teaspoons pepper
2 teaspoons garlic powder
4 tablespoons red chili powder
2 x 14.5 oz cans diced fire roasted tomatoes (I prefer Hunt’s brand for the flavor)
1 x 14.5 oz chili ready diced tomatoes
14 oz canned whole long green chilies (Hatch or Old El Paso brand)
9 oz “no boil” lasagna pasta
32 oz salsa mild/hot to your taste
1 pound Fiesta Blend cheese (cheddar/ jack mix)

Cooking Directions:

Preheat oven following baking directions from pasta box. In large pot/pan, cook chorizo; add pork and turkey meat. Brown the meats and season with salt, pepper, garlic, and red chili powder. In lasagna pan, add 1 cup salsa and ½ can diced tomatoes to coat bottom. Add layers consisting of pasta sheets, cover with thin layer of meat, cheese, green chilies split open longways, and salsa until just below rim of pan–usually 3-4 layers. Cover top layer with remaining salsa/tomato mixture; cover with heavy layer of cheese. Bake lasagna per directions on pasta box (usually 375°F for 55-60 minutes). Allow to rest 10-15 minutes prior to serving.

Variations:

• Substitute fresh Poblano or Long Green Peppers (fire roasted and peeled) in place of the canned chile
• Use cans of chopped green chile if you cannot locate whole peppers
• Use “hot” breakfast sausage in place of the ground turkey
• Use shredded pepper jack cheese for the top layer of cheese
   

Serves up to 8. Pair this meal with a tossed green salad or a tomato and avocado salad served with a zesty Italian dressing. Please let me know what you and your crews think about the recipe; send questions or comments to krix@fhpllc.net. Each month, I will select one person from all replies to receive a signed copy of one of my cookbooks.

Kipp Rix started cooking at the age of 10. Watching shows like “The Galloping Gourmet” and “Julia Child,” he learned how to combine different ingredients to come up with different meals. Growing up, Kipp had two dreams: to become a chef and later to become a firefighter. Kipp fed his passion for firefighting as a volunteer with Santa Teresa Fire Department, and his cooking remained a passion at home. Fate had another road, and he soon was caught up working in home repair and construction, finally ending up working in Corporate America for Home Base and Home Depot. Along the way fate once again intervened and moved Kipp to Farmington, New Mexico. It was here that Kipp met Capt. Mike Mestas while doing a home inspection. After some discussion Capt. Mestas convinced Kipp that at the age of 47 he should try out for the fire department. August 2006, Kipp started the Fire Academy at San Juan College and 16 weeks later he graduated with the distinction of being the oldest person to ever graduate and go on to become employed by Farmington Fire. Some rookie firefighters might resist the notion that they would be responsible for the shopping and cooking for their fire house; Kipp enjoyed having the chance to cook, trying old and new recipes on the crew.