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. —Tina Newhauser, Peterborough, New Hampshire
- 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 crushed tortilla chips
- Sliced ripe olives, guacamole, chopped tomatoes and sour cream, optional
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper; heat through.
- Spread 1 cup meat mixture in a greased 13-in. x 9-in. baking dish. Layer with two tortillas, a third of the remaining 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 longer or until cheese is melted. Let stand for 10 minutes before serving. Garnish with olives, guacamole, tomatoes and sour cream if desired. Yield: 12 servings.
Originally published as Mexican Lasagna in Country Woman January/February 2007, p29
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