Recipe for Mexican Lasagna with Corn Tortillas
A quick dinner recipe for Mexican Lasagna
This recipe uses Mexican ingredients in a new way to make a delicious easy dinner. Mexican lasagna is a new take on the Italian entree that replaces the noodles with corn tortillas, the ricotta with re-fried beans, and the mozzarella with jack cheese.
1 package of corn tortillas
1 can re-fried beans
1 lb. ground beef (optional)
1 jar salsa of choice
1 package taco seasoning (also optional)
8 oz. shredded cheese
Brown ground beef in a skillet with taco seasoning. Or season the beef yourself with cumin, garlic powder, and a dash of paprika.
Spray a 9x13 glass casserole dish with oil. Put down a layer of corn tortillas, tearing them if necessary to get an even layer covering the bottom of the dish. Spread beans on this layer and put down another layer of tortillas. Spread the cooked beef across this layer and sprinkle with cheese. Layer more tortillas; then, beans. Then, tortillas. And finally, spread half of the jar of salsa across the top and sprinkle the top with the remaining cheese.
Put the casserole in a 350 degree oven for 30 minutes or until the cheese is melted and the center is hot.
Cut and serve as if it were lasagna. Garnish with tortilla strips and sour cream.
Make vegan or vegetarian Mexican lasagna
Vegans and vegetarians can make this recipe by replacing the beef with meatless crumbles or black beans.
Vegans can replace the cheese with cheese substitute or leave it out all together.
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