Cowboy lasagna is worth a hot kitchen

A public service announcement: Would the person who stole our spring weather and moved us straight into summer please return our property? I?m already tired of sweating.

I suppose the hot temperatures are what I get for complaining about how cold I was all winter, but I would definitely enjoy getting to experience some mild days for a little while.

The biggest problem I?ve been experiencing with the heat?other than Joey and I being too stubborn to turn on the air conditioning yet?is that turning on my oven is becoming unpleasant.

That being said, it didn?t stop me from heating up the kitchen this week to make a new recipe for dinner.

I decided to try something I?ve had my eye on for awhile, cowboy lasagna.

I found the recipe on a blog called ?Peppermint Mocha Mama.? You can find the original at http://peppermintmochamama.blogspot.com/2012/10/cowboy-lasagna.html.

I didn?t change a whole lot, but I did make the directions a bit more user-friendly. If there?s something I can?t stand, it?s recipes that skip all over the place.

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Cowboy Lasagna

Ingredients

1 pound ground beef

about 4 teaspoons minced onion

about 2 teaspoons Wor?cestershire sauce

3 teaspoons dried ground mustard

salt and pepper to taste

1 can tomato soup

1 can corn

1, 32-ounce package of frozen tater tots

4 cups mozzarella cheese

about 1 teaspoon dried (or fresh minced) parsley

Directions

Preheat your oven to 350 degrees.

In a skillet, brown your hamburger and minced onion, drain any grease.

Add Worcestershire, mustard, salt, pepper, tomato soup and corn to the skillet and stir well. (I think you could probably skip the spices and soup and just add your favorite barbecue sauce if you wanted. That?s kind of what you?re creating.)

Let the mixture simmer for about five to 10 minutes.

In a greased, 9×13-inch pan, layer your tater tots in a single layer.

Top the tater tots with about half the cheese.

Spread the meat mixture evenly on top of the cheese.

Sprinkle the remaining cheese on top and finish it off with the parsley.

Bake for 30 minutes, and let it sit for five minutes before serving.

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This turned out well, and it?s definitely an intensely kid-friendly dish to make for dinner. It?s a good change from everyday tater tot casserole and not as time-consuming as having to cook lasagna noodles.

If you must be hot this week, you may as well toss in a cowboy lasagna while you?re at it to make it worth your while.

Oh, and if you catch the person who stole spring, let me know. I?ve got some unkind words for him.