Monday, November 25, 2013

Mexican Lasagna

When you are ready for something different than traditional tacos, you should give this Mexican Lasagna a try. My family loves it! I had a sweet friend share this recipe with me when I was serving a mission for our church in Virginia. It is so very simple to throw together and you can make an extra at the same time to freeze for later.

Layer everything in a round casserole dish, beginning with a little salsa to keep the tortillas from sticking to the bottom of the pan. 

Repeat layers until it is as tall as you would like.

Cover and heat through - we often use the microwave to make it fast for hungry little mouths. You can trade up the flavors and the heat by switching up the salsa you choose. We use homemade salsa and  my own refried beans quite often. (I'll post those recipes one day.) My family loves to have tortilla chips available for dipping. Add a lettuce salad or veggie plate and you have a complete meal ready in minutes.

Mexican Lasagna

1 lb. hamburger, browned
1 cup sour cream
4-5 flour tortilla shells
Cheddar cheese, shredded
1 can refried beans
1 1/2 cups salsa

Layer in pan like you would lasagna.  Start with salsa on the bottom layer so nothing sticks to the pan.  Top with cheese.  Cover and bake at 350° for 30 minutes or heat in the microwave.  Serve with tortilla chips.  This can also be frozen before baking. Cover with foil and freeze for 3-4 months.
To use frozen lasagna: Thaw in refrigerator and then bake as above.

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