Alex Rast wrote:
> I'm looking for suggestions for something to bring to a potluck, meeting
> the following criteria:
>
> - Relatively cheap
> - No labour-intensive steps
> - Does not use wine
> - Does not use vinegar
> - Does not use pre-prepared ingredients (box mixes, canned soups, etc)
> - Is good cold as well as hot
> - Preferably, uses ground beef as an ingredient
> - Preferably, has no dairy, and certainly has no cheese
> - Is not a salad-like item
>
> I said "casserole-like" in the intro because that seems practical and most
> probable, but anything else that could easily be brought to a potluck
> matching these criteria would also be fine.
>


Here's what I'm making for a potluck this weekend. It meets over half
of your requirements. I'll probably spring for lean ground beef instead
of using ground turkey this time. I will make it a day ahead, leave it
in the pyrex pan, and take it in the Nesco roaster so it can be heating
up during church even if there's no room in one of the ovens.

Mexican Lasagna Hotdish!

1 package (about 20) fresh corn tortillas
1 (1 pound) pkg ground turkey, thawed [or ground beef, 85% lean]
1 cup (approx) nacho or cheddar cheese sauce [from a humongous can]
1 large (19 to 23 ounce) can enchilada sauce, or 2 small cans
1 (16 ounce) can low-fat refried beans [I used fat-free Taco Bell brand]
1/2 large yellow onion, chopped
1 Tbsp ground New Mexico chile pepper ["chimayo" chile is good]
1/2 tsp ground cumin
1/2 dried whole-leaf oregano, or a big pinch of ground oregano
garlic powder to taste
Monterrey jack or medium cheddar cheese, grated

Mix ground meat, onion, and spices in skillet. Cook until browned,
chopping up with your spatula. Stir in the cheese sauce and heat
through. Set aside.

Preheat oven to 350 degrees. Pour half the enchilada sauce in a 9x13"
lightly greased lasagne pan. Cut a bunch of the tortillas in half so
they'll fit in the pan better. Spread the beans on enough of the
tortillas to cover the bottom of the pan. Cover with another layer of
tortillas. Spread the meat mixture over that second layer of tortillas.
Cover with a third layer of tortillas. Pour the remaining enchilada
sauce all over. Rinse the can with a little water and pour that in too.
Cover with aluminum foil and bake for 30 minutes. Take out of oven,
remove the foil, and sprinkle the top with that grated cheese that you
thought I forgot about. Put back in the oven, uncovered, for ten
minutes. Allow to rest for 5 minutes before cutting.

Best regards,
Bob