Recipe: Mexican Lasagna

This is one of my family’s favorite meals.  If you have a small family, you can freeze the uneaten half.  We always end up wiping out the whole thing though!  Also can be prepared and frozen to be baked at a later time!

Mexican Lasagna

1 pound ground beef
1 onion, chopped
2 cups salsa
1 can black beans, drained and rinsed
2 tbs taco seasoning
6 soft shelled tortillas (8 inch) I like to use whole grain ones for a healthy oomph!
1 cup sour cream
2 cups shredded cheese

Grease 9×13 baking dish (I use my Pampered Chef stone that is really seasoned so I don’t have to grease mine) You can also line the pan with foil instead.  Preheat oven to 400 degrees.

Brown ground beef with onions in a large skillet.  Drain.  Add salsa, beans, seasoning; mix well.

Arrange three tortillas in a single layer on bottom of baking dish.  Cover with layers of half each of the meat mixture, sour cream and cheese.  Repeat all layers.  Cover with foil.

Bake, covered, for 30 minutes.  Remove foil and bake an additional 10 minutes or until casserole is heated through and the cheese is melted.  Let stand 5 minutes before cutting to serve.

Top with shredded lettuce and tomatoes.


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