Tuesday, February 22, 2011

Mexican Lasagna


I happened upon a recipe this past week on the back of some shredded Kraft cheese and it wound up being delicious - and very easy. I plan on making a variation of this next go around - just because I think it would also be good. I will mention my substitutions below. While I haven't tried it yet, I don't really think you can go wrong here. What's not to love.

Mexican Lasagna
1 lb ground beef (could subsitute with chicken)
1 package Mexican Blend Cheese (shredded)
3/4 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Medium Salsa (I used what I had on hand)
6 flour tortillas (6 inch)
Taco Seasoning (I honestly think you can omit this and just use salsa)
Can Pinto Beans (I used black beans because we prefer them)

Heat oven to 400 degrees

Brown meat and drain (if I used chicken I would roast it and shredd it). Stir in salsa and taco seasoning. Let simmer for 10 minutes (really not necessary, you can simmer it for less time. There really isn't a lot of liquid).

SPREAD 1/4 of meat mixture into 8-inch square baking dish sprayed with cooking spray; top with 2 tortillas. Cover with meat mixture again, layer of black beans, layer of cheese and repeat layers ending with cheese on top.

Bake for 30 minutes and serve. We garnished with sour cream, but some fresh lettuce and tomatoe - or some more salsa would have also been good on top.

Hope you enjoy!

1 comment:

Houses, Couches and Babies said...

That sounds so yummy! And would be such a nice change from my usual Taco Tuesday or Enchilada Wednesday. I can't wait to try it!