Friday, April 12, 2013

Mexican Lasagna

I wanted to make something different, so I took to the interwebs in search of a great recipe that my husband might like. I came across this one, and with his nod of approval, took to the kitchen. 

Here's what you'll need:
1 lb ground beef
1 packet taco seasoning
1 can tomatoes (diced)
1 tablespoon ketchup
1/2 can water
Cheese (I didn't measure how much)
1 can black beans
1 can corn

How to do it:
1. Brown your beef in a skillet on the stovetop. Add taco seasoning and cook well. Once cooked, add tomatoes, ketchup and water. Let simmer, stirring well. 
2. While that is simmering, layer tortillas in a baking dish, making sure to cover the entire bottom. I used Corn Tortillas instead of flour tortillas, they're thicker, so the lasagna wouldn't collapse when removed from the dish. 
3. While your skillet is still simmering, mix a can of corn, a can of beans and a handful of cheese in a bowl. Add a layer to the top of the tortillas in the dish.
4. Your skillet should be simmered by now, add a layer of the mix to the top of the bean and corn mix. Top with a layer of tortillas again and repeat mixture til your baking dish is full.
5. Once you reach the top layer, add cheese. I actually used a small amount of shredded cheese before deciding to use cheese slices instead, layering them until it was all covered. 
6. Cook at 400 for 35-40 minutes. To avoid overflow/spills in the oven, place a baking sheet on the rack below your lasagna to catch anything that may flow out. 
7. Let sit for about 10-15 minutes to cool and harden (to keep its shape). Cut servings, remove, and enjoy!

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