Saturday, March 6, 2010

Mexican Lasagna

Sorry my pictures are not the best---someday I will have a better camera

This is my version of a Mexican Lasagna. In a regular lasagna you use noodles and so for this it is tortillas.

Mexican Lasagna

10 tortillas
1 pound meat (you can use cooked/shredded chicken, turkey, hamburger, or I used some left over roast that I shredded)
1 can Beans (Can be refried or black or pinto whatever your choosing)
8 oz sour cream
1/2-1 cup salsa
2 cups Cheddar cheese or Mexican cheese
Green onions
for my recipes 2 large carrots and a handful of spinach (these go in most recipes- Just use the food processor to chop finely)
Corn (optional)
9x13 pan or you can half this recipe and use an 8-9 inch round pan

Cook and drain meat if necessary (I just chopped up our leftover roast). Add meat and beans in bowl. (I did add the 2 chopped carrots with this and if I was using corn I would add that also)

In a separate bowl add sour cream and I used the food processor for a bunch of cilantro and 2 green onions as well as the spinach. Add to sour cream.

In a 9x13 pan put 2 tablespoons of salsa and then top with 2 overlapping tortillas (to fit pan) if using 1/2 the recipe just put one tortilla down. Top with half of the meat and bean mixture and 2 tablespoons of salsa. Layer 2 more overlapping tortillas and spread the sour cream mix down. Top with half cup of cheese. Layer 2 more tortillas and repeat with the meat mix and then sour cream. Top with the last 2 tortillas and spread remaining salsa and cheese and garnish with green onions if desired. Bake at 350 degrees for 20-30 mintues or until cheese is browned and bubbly. This is a great dish that my family loves and gets out of our rut of tacos or burritos all the time. Enjoy!! Pin It

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