Saturday, 27 October 2012

Mexican Lasagna

6 large tortillas
1 lb ground beef
1 packet taco seasoning
1/3 medium onion, diced
1 can enchilada sauce
1 can refried beans
1 1/2 cup cheddar or mexican blend cheese
3  small or medium tomatoes, diced
Black olives
Sour cream
Shredded lettuce 

Cook onions and beef in skillet, when done, drain off grease and stir in taco seasoning, set aside using 2 rectangular baking pans, layer the following. Cover bottom of pans with a thin coat of enchilada sauce.
Cut tortillas into halves, lay in baking pan with straight edges on outside edges of pan.
Use another tortilla to fill in gaps to create a solid tortilla layer. Spread a layer of refried beans on top of tortilla. Pour another layer of enchilada sauce on top of beans. Scoop in a layer of beef and onions.
Shred cheese on top of meat layer. Add in tomatoes and some chopped cilantro and sliced black olives if desired. Create another tortilla layer.
Layer beans, enchilada sauce, meat and onions, cheese, and veggies again. Create a top tortilla layer and spread a coating of enchilada sauce and cheese. Bake lasagna at 350 degrees for 30 - 45 minutes until cheese is melted and tortillas start to crisp. Serve with cold sour cream, lettuce and extra veggies.

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