Thursday, March 5, 2009

Mexican Lasagna

Suzanne made this for dinner the other evening and it was delicious. I have been craving it ever since.

Mexican Lasagna


  • 2 T. olive oil (optional)

  • 2 lbs. ground beef

  • 2 T. chili powder

  • 2t. ground cumin

  • 1/2 onion, chopped

  • 1 14 oz. stewed tomatoes

  • 1 C. taco sauce

  • 1 can black beans, drained

  • 1 C. frozen corn

  • salt

  • 8-8in. flour tortillas

  • 2 1/2 C. cheddar cheese, grated

  • 2 green onions, chopped (optional)

Preheat oven to 425°. Preheat large skillet over medium high heat. Add ground beef and onion,brown and drain. Season with chili power, cumin, then add tomatoes, taco sauce, black beans, and corn. Heat mixture through 2-3 minutes, then season with salt to taste. Grease Baking dish. Layer meat, tortillas, cheese and repeat as needed. Bake 12-15 minutes, until cheese is melted and bubbly. (May top with green onions) Serves 6-8.

Plan ahead and cook the beans from dry, make your own tortillas and taco sauce and this meal ends up being an inexpensive dinner.

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