Mexican Lasagna
Directions
- 1Start by adding a pound of ground beef to a hot oiled pan and break it up and brown it.
- 2Add one diced onion and one diced bell pepper. Stir those up and cook them for a few minutes until the veggies get soft.
- 3Add two tablespoons of tomato paste and three tablespoons of your favorite taco seasoning.
- 4Stir that up until it's combined and then add a can of green chilies and two cups of enchilada sauce.
- 5Stir that until it's beautifully combined, then set it aside.
- 6Pour about half a cup of enchilada sauce in the bottom of a casserole dish. Add six corn tortillas, spread them out across the bottom.
- 7Get a can of refried beans, take half of that can and spread it on top of the tortillas.
- 8Use the entire can of refried beans.
- 9Bring the beef mixture back and put half of it, spread it on top of the beans.
- 10Add a cup of shredded cheddar and a cup of Monterey Jack cheese.
- 11Spread the cheese out, then add six more corn tortillas, spread them out.
- 12Repeat the process: beans, beef, cheese, six more corn tortillas, and the last half cup of enchilada sauce.
- 13Spread it out, and then hit it with one more layer of cheese. Put the whole thing in the oven at 350 for about 30 minutes.
- 14When it comes out, it should be hot and bubbly and beautiful. If you have cilantro, throw it on there.
Ingredients
- 1 pound ground beef
- 1 onion
- 1 bell pepper
- 2 tablespoons tomato paste
- 3 tablespoons taco seasoning
- 1 can green chilies
- 2 cups enchilada sauce
- 12 corn tortillas
- 1 can refried beans
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 handful cilantro
- 1 sour cream
- 1 hot sauce
Equipment
cast iron skilletelectric countertop burner9x13 inch casserole dish
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