A couple of weeks ago, there was an unfortunate accidental popcorn burning incident in our kitchen.  If you’re familiar with the smell of burnt popcorn, you know how unfortunate that can be.  Not only did it stink up the house, but it we had to clean out the entire cabinet that houses the microwave and clean everything the burnt popcorn smoke wafted through.  I even had to buy new air filters for our Dyson air purifier that we moved from the studio to the kitchen to help clear out the smoke.  The fortunate thing is that the weather was beautiful, so we opened all of the windows and let fresh air blow through the house for a couple of days.  There was still a tinge of the burnt smell lingering, though, so I decided to make a simmer pot.  I have always made simmer pots in the fall or winter

I love recipes that are…quick to make, can be made in one pot, are easy to adjust to different food preferences, and are delicious!  Such is the case with this Mexican Lasagna Bake.  It’s a fusion of layered Italian lasagna with Mexican (well, Americanized Mexican) flavors. And it is so good.  When Marshall first saw it he said, “That looks like a burrito cake!”  So, of course, we have to call it “burrito cake.”  When he tried it, he pretty much claimed the leftovers for himself, although I did sneak a couple of slices for a quick lunch. I followed a recipe card that came with my Ninja Kitchen Possible Pan but adjusted it so it would suit our family’s flavor preferences. For the vegetables, I used three red peppers, one large sweet onion, several small tomatillos, and a bag of frozen sweet corn.  I also added a can of