Mexican Lasagna

Tuesday – Mexican Lasagna

This is one of my favorite quick dinners. I’d seen something like this a few years ago, but it was so basic that it really needed a lot more flavor. It was basically only meat, taco seasoning, cheese and flour tortillas…not very dynamic with the flavors. So I decided to take my own turn at it. I’ve been making this for a while now and I love it. It’s a nice change when you don’t want tacos. This Mexican Lasagna taste great and it’s supper easy. On the down side, you must be warned, it probably has tons of sodium in it because of the canned ingredients. I tried to offset that and make it a little better by using frozen corn and the leanest beef, Ground Sirloin. Top it with a sprinkle of fresh flat leaf parsley, a few sliced black olives and a dollop of sour cream. If I had it, I would have also put a spoonful of guacamole on it too!

Source:  (Me!, original recipe) ~ 5 forks

Mexican Lasagna
8-10 servings

2 lbs ground Sirloin Beef
2 packet of low sodium Taco Seasoning
1 cup of diced onions
1, 14.5 ounce can of regular diced tomatoes
1, 14.5 ounce can of Original Rotel diced tomatoes
2, 4 ounce can of mild diced green chilies (I use the La Preferida brand)
1 fresh jalapeño, remove seeds and finely
1 cup frozen sweet corn
1, 14.5 can of Spanish rice (I use the La Preferida brand)
15 flour 8” tortillas
1 ½ cups of salsa
2 cups of Mexican Blend shredded cheese

Saute onions. Add ground beef and brown. Once meat is brown, add jalapeño and cook for another 2-3 minutes. Stir in Taco Seasoning.

Stir in canned tomatoes, green chilies, sweet corn and Spanish rice. Simmer for 5-10 minutes.  While the meat mixture is simmering, cut the tortillas in half.

Spray an 9x13 dish with nonstick spray.  Spread out 1/3 of the tortillas evenly to cover the bottom of the dish, placing flat edge along the sides. Add ½ of meat mixture.

Layer the 2nd 1/3 of remaining tortillas on top of the meat. Top that with last remaining ½ of meat mixture.  Finish off with topping the meat mixture with the remaining 1/3 of tortillas.

Top with salsa and cheese.

Bake approximately for 30 minutes in 350 degree oven until cheese is melted.

Top with a sprinkle of fresh flat leaf parsley, sliced black olives, sour cream. If you like, you can add a dollop of guacamole also.

**If you use my recipe in your blog, please cite appropriately.