Sunday, March 23, 2014

Mexican Lasagna

Mexican Lasagna

This is really delicious. I have made it far too many times! I like to serve it when we're expecting just a little company. Wouldn't want to make it for a big crowd. Not enough for me! ;)


1 lb ground beef
1 jar salsa
6 corn tortillas
1 can refried beans
1 c. sour cream
1 package pre-shredded Mexican blend cheese
Chopped fresh tomatoes and chopped scallions for garnish

1. Preheat oven to 400.
2. Mist a large skillet with Veg. oil cooking spray, and place over medium-high heat. Crumble in the ground beef and cook, stirring and breaking up the lumps with a wooden spoon, until the beef browns all over and is cooked through, 4-5 min. Stir in 1/2 c. of the salsa. Set beef mixture aside.
3. Spread the remaining salsa in the bottom of the 10 in. glass pie pan. Top with 3 of the tortillas. Spread half of the beans over the tortillas, then half of the meat mixture, the 1/2 of the sour cream, then 1 c. of the cheese. Top with remaining 3 tortillas and repeat the layers, ending with all but 1/4 c. of the remaining cheese. Cover the pie pan loosely with aluminum foil. 
4. Bake the lasagna until it is hot throughout and the cheese has melted, 20-25 min. Remove Mexican lasagna from the oven, let it rest for 5 min, then cut it into wedges or spoon servings onto plates, garnished with the remaining 1/4 c. cheese and chopped tomato and scallions. Serves 6-8

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