Sunday, June 6, 2010

Mexican Lasagna Italian Style?

Not your normal lasagna at all. We love Mexican food. So this is a nice change that the boys just loved when I made this. Not hard to do, a quick meal even if you've worked all day, you can throw this together in no time at all.
Layers of flour tortilla, meat, beans and cheese. Of course I don't know how to cook without making it a little Italian, so guess what, I don't use onions, I use garlic! What a shock huh?

The meat is simmered in a little oil with spices adding the tomatoes with basil, garlic, and refried beans last.

The layering is the same as lasagna, alternating between tortilla, filling and sharp cheese.



1 8 oz package of shredded mozzarella combined with
1 8 oz package of extra sharp cheddar shredded

1 package of 10 flour tortilla's
1 16 oz can of refried beans
1 pound of ground hamburger or turkey
1 package of taco mix
1 tablespoon of chopped jalapeno peppers
2 teaspoons of minced garlic
1/2 teaspoon each garlic powder, cayenne pepper, black pepper and chili powder
canola oil
1lb can of whole tomatoes with basil put through food processor

In a large fry pan, add a few tablespoons of canola oil add garlic and saute till brown. Add ground meat, cook till pink is gone. Add all seasonings, tomatoes cook for about 1/2 hour. Stir in refried beans.

In a square 10x10 pan lightly greased with oil, start with tortilla, add layer of meat both cheeses, repeat with tortilla on top, meat, cheese. End with more cheese and meat/bean sauce. Bake on 350 until cheese is brown and bubbly and edges look crisp. Let set a few minutes before cutting and serving. You can top this with sour cream, avocado, black olives.
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