Monday, March 11, 2013

Mexican Lasagna

I love almost all Mexican or Tex/Mex foods, and have for years, but again, the hubs does not ... that is until recent times.  Now he loves cheesy chicken enchiladas, will tolerate build-your-own taco night with the grandsons, and this Mexican Lasagna.  I love it because it's so easy and makes a quick weeknight supper.


1 lb. ground beef
salt and pepper, to taste
dash or two of garlic powder
1 - 15.5 oz jar of your favorite salsa (or make your own)
8 corn tortilla's
2 cups kernel corn (I use frozen, but you could use canned corn, drained)
2 cups shredded Mexican cheese blend (I use Sargento's 4-cheese Mexican cheese blend)
1 - 14 oz. can pinto beans or black beans, drained (optional)*

In a skillet, brown ground beef, and drain grease.  Add about 1/2 to 3/4 of the jar of salsa and stir to blend (you don't want it to runny).   Cut corn tortilla's in half.  Spray a 9 x 9 baking dish with cooking spray, and layer 8 corn tortilla halves on the bottom of the pan, overlapping each.  Top with 1/2 the hamburger/salsa mixture, 1 cup of the corn and 1 cup of the cheese.  Repeat layers one more time with remaining ingredients, making sure the cheese is the top layer (may need more cheese, which I always do).  Bake in 350 oven 25-30 minutes or until mixure is bubbly and cheese is melted. Let stand 10 minutes before cutting.
*I don't use the pinto beans as the hubs doesn't like them, but if you were to, you would mix them in with the hamburger/salsa mixture.

Serve with remaining salsa, shredded lettuce, sliced black olives, sliced jalapenos and sour cream if desired.

Recipe is easily doubled.


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