Thursday, May 16, 2013

Mexican Lasagna



6 large tortillas
1 pound ground beef
1 packet taco seasoning
1/3 medium onion, diced
1 can enchilada sauce
1 can refried beans
1 1/2 cup cheddar or Mexican blend cheese
3 small or even medium tomatoes, diced
black olives
sour cream
shredded lettuce
Cook let’s eat some onions and beef in skillet, whenever done, drain off grease as well as mix within taco seasoning, put aside using Two rectangular baking cookware, layer the following.

Cover bottom associated with pans with a thin layer associated with enchilada sauce.

Cut tortillas into halves, lay within cooking pan with directly sides on outdoors eges associated with skillet.

Use another tortilla in order to fill in spaces to produce a solid tortilla coating.

Spread the layer of refried beans along with tortilla.

Pour an additional layer associated with enchilada sauce on top of beans.

Scoop inside a coating associated with beef and let’s eat some onions.

Shred cheese on top of beef layer.

Add in tomatoes and some cut cilantro and sliced black olives if preferred.

Create an additional tortilla layer.

Layer beans, enchilada sauce, meat and onions, cheese, and veggies once again.

Create a top tortilla coating as well as spread a covering of enchilada sauce as well as cheese.

Bake lasagna at Three hundred and fifty degrees with regard to Thirty — Forty five moments until cheese is dissolved and tortillas begin to crisp.

Serve with chilly sour cream, lettuce and extra vegetables.

Mexican Lasagna is ready to serve.


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