Mexican Lasagna

Sometimes you just need to try something different.  This twist on a classic lasagna is also a fave for kids.

Serves 1/8

Mexican Lasagna
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Ingredients

  • 1 lb extra lean ground beef
  • 1 can kidney beans, rinsed
  • 28 oz can diced tomatoes
  • 1 can green chilies
  • 6 flour tortilla
  • 1 packet taco seasoning mix
  • 1 cup fat free sour cream
  • 2 cups cheddar cheese, shredded

Instructions

  1. Preheat oven to 350 degrees F. Coat a 9 x 13 casserole dish with cooking spray.
  2. In a large pot over med-high heat brown the ground beef.
  3. Add the beans, tomatoes and chilies and bring to a boil.
  4. Stir in the seasoning mix and continue to simmer for 5 minutes or until thickened slightly.
  5. Cut the tortilla shells in half and arrange half of them on the bottom of your pan.
  6. Spread have the meat mixture on top.
  7. Spread the sour cream then half the cheese over the meat.
  8. Top with another layer of tortillas, the remaining sauce and finish by topping with cheese.
  9. Bake in preheated oven 35-40 minutes or until bubbling. Let sit 10 minutes before slicing.
Recipe Type: Main Dishes
7.6.4
180

Preheat oven to 350 degrees F. Coat a 9 x 13 casserole dish with cooking spray.
In a large pot over med-high heat brown the ground beef.

Add the beans, tomatoes and chilies and bring to a boil.

Stir in the seasoning mix and continue to simmer for 5 minutes or until thickened slightly.

Cut the tortilla shells in half and arrange half of them on the bottom of your pan.

Spread have the meat mixture on top.

Spread the sour cream then half the cheese over the meat.

Top with another layer of tortillas, the remaining sauce and finish by topping with cheese.

Bake in preheated oven 35-40 minutes or until bubbling. Let sit 10 minutes before slicing.

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