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Mexican Lasagna

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Tortillas replace lasagna noodles in this beefy casserole with a south-of-the-border twist. With salsa, enchilada sauce, chilies, cheese and refried beans, it's a fiesta of flavors.

SERVINGS: 12

CATEGORY: Main Dish

METHOD: Baked

TIME: Prep: 25 min. Bake: 40 min. + standing

Ingredients:

  • 1-1/4 pounds ground beef
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 2 cups salsa
  • 1 can (16 ounces) refried beans
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (10 ounces) enchilada sauce
  • 1 can (4 ounces) chopped green chilies
  • 1 envelope taco seasoning
  • 1/4 teaspoon pepper
  • 6 flour tortillas (10 inches)
  • 3 cups (12 ounces) shredded Mexican cheese blend, divided
  • 2 cups broken tortilla chips
  • Sour cream, sliced ripe olives, guacamole and chopped tomatoes, optional

Directions:

In a large skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in salsa, beans, enchilada sauce, chilies, taco seasoning and pepper; heat through.
    Spread 1 cup sauce in a greased 13-in. x 9-in. baking dish. Layer with two tortillas, a third of the meat mixture and 1 cup cheese. Repeat layers. Top with remaining tortillas and meat mixture.
    Cover and bake at 375° for 30 minutes. Uncover; sprinkle with remaining cheese and top with tortilla chips. Bake 10-15 minutes more or until cheese is melted. Let stand 10 minutes before serving. Garnish with sour cream, olives, guacamole and tomatoes if desired. Yield: 12 servings.


  • Re: Mexican Lasagna

    Just made it and it tastes great thanx to your recipe!!!!!!!!!!!

    aitorres
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