Friday, April 28, 2006

Mexican Lasagna

We love this dish and with Cinco de Mayo coming up, maybe you'll be looking for something to make!

4 flour tortillas
1 package enchilada sauce mix
1 can tomato paste (smallest can)
1 can tomato sauce (small can)
1 lb. ground beef
1 package taco sauce mix
1 can refried beans
2 c. shredded cheese (we use the Mexican blend)

To make the sauce: follow directions on enchilada sauce mix using tomato paste and water. Cook and stir, add tomato sauce. Or you can use one can of enchilada sauce and one can of tomato sauce. This makes enough sauce for several batches, so I keep the extras in the freezer.

Brown ground beef and drain. Season with taco mix as directed on package. Stir in refried beans.

Spray an 8x8 glass baking dish with cooking spray. Spread about 1/4 c. sauce over the bottom of the pan. Cut two of the tortillas in half and place half against each edge to form the bottom of the casserole. Next top with just enough sauce to cover.

Top with all the meat mixture and 1 1/2 c. cheese. Place the remaining two tortillas halved (four halves) on top of the meat/cheese. Top with sauce. Sprinkle with remaining 1/2 c. cheese.

Bake at 350 for about 20-30 minutes.


Sarah E. said...

I made your mexican lasagna tonight and used the can of enchilada sauce without adding the tomato sauce (just because I forgot to buy it at the store). It was delicious. My husband went on and on about it. I thought it tasted like a big burrito. Thanks for passing the easy recipe along.

Monica Wilkinson said...

Mmmm, yum! I'm glad you liked it! :)