Mexican Lasagna Recipe

Last night I tried a new recipe, and it was a HUGE success all around. In fact, it was devoured by the hungry horde before I could even snap a picture of it, so you’ll just have to imagine a 9×13 dish full of melted cheesy goodness. I’ll add a photo next time I make it.

I started with a recipe that I found online, but I ended up changing it so much that the only thing that remained was the name “Mexican Lasagna.”

Here’s my version:

1 pound ground beef (or deer)
1 (15-ounce) can pinto beans, drained
1 can southwestern style tomatoes
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon onion powder
1 pkg taco seasoning
1 pkg or 1/2 c taco sauce
5 (8-inch) flour tortillas (wheat works well)
2 cups (8 ounces) shredded Cheddar cheese
3/4 c sour cream

(seasoning, cheese, and sour cream measurements aren’t exact…just season and top to taste)

Cook ground beef in a large skillet over medium-high heat, stirring until meat crumbles and is no longer pink. Season cooking meat with listed spices. Drain. Stir in beans, tomatoes, taco seasoning, half a can of water, and sauce; cook until thoroughly heated.

Slice tortillas into strips 1 inch wide. I used a pizza cutter to make this quick and easy.

Lightly grease a 13- x 9-inch baking dish; cover bottom with tortilla strips. Spoon half of beef mixture over tortillas; dot with half of the sour cream; sprinkle with Cheddar cheese. Top with a layer of tortillas; repeat layers ending with tortillas. Spoon any remaining sauce over top layer of tortillas and sprinkle with cheese. Bake at 350° for 20 minutes or until bubbly. Let it stand for a few minutes to come together if your family will wait. If not, serve at once like I did last night!

Enjoy! Let me know what you think if you try it.

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