Mexican Lasagna

We tried a new recipe a couple nights ago...economical, quick and tasty. It is a fast spin-off of ground beef enchiladas, without some of the additional steps...always looking to save time. :-) I renamed it and tweaked it to suit our family, since it reminds me more of a layered lasagna. If your family likes Mexican dishes, this would be simple enough for young ladies (or the young men) to make for the family. :-)

Ingredients:

1 pound of ground beef
1 onion, diced
2 cloves of garlic, minced (I used 2 Tbsp of jarred minced garlic)
1 Tbsp olive oil

Saute the garlic and onion together in the olive oil until translucent, then add ground beef and brown. Drain excess liquid.

Add to beef mixture (in the same large fry pan):
1 can of drained pinto beans
1 can of drained kidney beans
1 cup of frozen corn
1 small can of green chiles (I used mild - we don't like it too hot)
1 15 oz. can of diced tomatoes
1 tsp. chili powder
1/4 tsp. sea salt
1/2 tsp. cumin
1 1/2 Tbsp. taco seasoning
1/2 tsp. onion powder
1/4 tsp. dried oregano
1/4 tsp. garlic powder


Optional:

1 medium zucchini, diced
1 can of sliced olives

Cook on medium/low until the flavors have blended together...about 5-10 minutes. Stir thoroughly as cooking to ensure the corn cooks and seasonings are well mixed.

Additional items needed for layering:

2 or more cups of fiesta shredded cheese (Mexican or taco flavored cheese works well, too)
12 tortillas, large (although I believe we used 8, by cutting them in half to line the stoneware baking dish)
1 8 oz. can of tomato sauce


Using a 9"x13" baking dish, pour the tomato sauce in and spread to cover the bottom. Lay 4 halved tortillas, slightly overlapping, to cover the bottom of the pan over the tomato sauce. Scoop and spread half of the meat mixture over the tortillas and sprinkle 1+ cup of shredded cheese over the mixture. Repeat the layers, starting with remaining tortillas. Bake in a 350 degree preheated oven for about 20-25 minutes, until cheese is bubbly and golden. Cut into squares and serve with sour cream, salsa and/or corn chips.



Makes one 9" x 13" baking dish and served our family of 8 fine (3 adult eaters, 5 children). Approximate costs for making this meal is $1.50 per person. Double the recipe and have one for lunch the next day!

Other options for making this meal can include serving with a side of yellow rice or black bean soup, homemade salsa and Tostitos, or a green mix salad. If you have leftover yellow rice, just add it to the meat mixture when cooking...adds to the filling nicely. :-) I have included a few pictures to make you hungrier... :-) Adios!

2 comments:

Emily Rachael said...

*mmmmm*
looks delicious!
Thanks for posting this... We'll have to try it sometime since we loooove Mexican food :)

Shannon said...

This Mexican dish looks delicous!
Thank you so much for sharing it with us.
~ Shannon