You know me, I love taking on culinary challenges; giving a twist to traditional meals and cooking them on the BBQ (anything is possible with indirect cooking!). So I decided to cook a comforting meal that everyone loves: a lasagna! But… not just any lasagna!
Being a big fan of tacos, I thought that adding a little Mexican touch to the dish would be original and delicious and… it is!
This quick and easy hot recipe always brings me a lot of pleasure and given its success, I can guarantee that your family and friends will often ask you to make it again. 😉
Without further ado, here is the perfect recipe to impress your guests:
Required tool:
BBQ Quebec Pizza Stone
Ingredients :
1 package of commercial tortillas (contains about 10 tortillas)
1 pound ground meat, your choice
1 envelope of store-bought taco seasoning
Salsa, to taste
Tex-Max BBQ Quebec Style Dry Marinade, to taste (optional)
Sautéed red beans, to taste
Corn kernels, to taste
Mixed grated cheese, your choice, to taste (I recommend a mix of cheddar, monterey jack and colby)
Black beans, to taste
Jalapenos, to taste (optional)
Preparation :
Place the pizza stone on the grill in the indirect zone (or, if using a charcoal grill, opposite the charcoal) and preheat to 300°F. (The stone is to protect the bottom of the lasagna from the flames so it doesn't burn.)
Place the ground meat in a cast iron skillet, place the skillet on the BBQ grill (next to the pizza stone) and cook the meat. As it cooks, pour the contents of the taco seasoning packet over the meat and follow the instructions on the packet until it is cooked through. Set aside. (If there is no space next to the stone, it is possible to cook the meat by placing the skillet on the stone, but it will take longer to cook. Otherwise, this step can be done in advance, before starting the recipe.)
In a bowl, mix salsa with Tex-Max dry rub until smooth. Set aside. (This step is optional, but adds a spicy flavor to the meal.)
Place a round BBQ dish on top of the pizza stone, then place a tortilla (or several, for a thicker result) in the bottom of the dish. Then add, in order, a little refried red beans and corn kernels on top, making sure to spread each ingredient well to create layers.
Add a second tortilla (or several) on top of the corn, then layer the meat on top of it.
Place a third tortilla (or several) on top, then add (still layering them one on top of the other) the cheese mixture, salsa (the one that was set aside or the "base" one) and black beans on top.
Sprinkle jalapenos on top of the lasagna to make each bite more flavorful (optional).
Let the lasagna cook in indirect mode for about 40 minutes (or until the cheese is melted) without placing the lid on the dish.
Remove the dish from the BBQ, cut the slices into pie wedges and serve each one with guacamole*, sour cream and/or salsa on the side for an even tastier result.
Savor every bite!
* For an even better guacamole, I recommend adding a little Quebec BBQ Argentina Style dry marinade to your avocado preparation.
Happy BBQ!
