Mexican Lasagna
Country Woman
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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.