Mexican Lasagna
Serves 1
Directions
- 1Cook the ground beef in a skillet and add the taco seasoning and water as directed on the packet.
- 2In a 9x13 casserole dish, pour one full can of red enchilada sauce as the base.
- 3Add a layer of 6 corn tortillas.
- 4Spread half of the refried beans on top of the tortillas.
- 5Spread one-third of the cooked taco meat over the beans.
- 6Add half of the can of diced green chilis.
- 7Sprinkle with 1 cup of shredded cheese.
- 8Create the middle layer by repeating: 6 corn tortillas, the remaining refried beans, one-third of the taco meat, the remaining green chilis, and 1 cup of shredded cheese.
- 9Create the final top layer: 6 corn tortillas, the second can of red enchilada sauce, the rest of the ground beef, and the remaining 1 cup of shredded cheese.
- 10Bake uncovered in a preheated oven at 375 degrees for 30 minutes.
Ingredients
- 2 pounds ground beef
- 1 packet taco seasoning
- 18 whole corn tortillas
- 2 can red enchilada sauce
- 3 cup shredded mexican/fiesta blend cheese
- 1 can refried beans
- 1 can diced green chilis
- sour cream (optional)
- taco sauce (optional)
- jalapeños (optional)
Equipment
9x13 casserole dishskilletspatulaspoon
Tips
- Corn tortillas are preferred, but you can use white flour tortillas if you prefer.
- You can leave out the diced green chilis if you don't like them.
- You can add jalapeños for extra heat.
- Adding enchilada sauce only to the top and bottom prevents the lasagna from becoming too soggy.
- Serve with optional toppings like sour cream and taco sauce.
