Mexican Lasagna

I will start by saying that I just love Mexican food. I mean, I.LOVE.IT!!!! We used to go out for mexican EVERY week! When my mom told me about this recipe...I knew I had to try it. It is a Rachael Ray recipe, so it is another quick one for all you busy cooks. It seemed to be kind of "gourmet" to be made in 30 minutes. It was quite a bit quicker than regular lasagna!

One thing that I really liked about this recipe is that it is extremely versatile. I created my own version of the recipe, and next time will do it differently. It is a basic recipe that can be tweaked just to your family's liking. Next time I am going for spicier! You could use shredded chicken in stead of beef, refried beans instead of black...you get the point!

Here is my version

3 tablespoon extra virgin olive oil

1 pound ground beef

2 tablespoons chili powder

2 teaspoons ground cumin

1/2 yellow onion, chopped

1 (15 oz. can0 black beans, drained

1 cup medium taco sauce or stewed tomatoes

1 small can diced green chilies

1 cup frozen corn

salt

flour tortillas (1 package)

2 1/2 cups shredded taco cheese
sour cream, for topping

Preheat oven to 425 degrees.

Preheat a large skillet over medium high heat. Add 2 tablespoons of olive oil. Add ground beef and season with chili powder, cumin, and onion. Brown the meat, and drain the grease. Add the green chilies, tomatoes or taco sauce, beans, and corn. Heat the mixture through, about 2-3 minutes.

Coat an 8x8 pan with the remaining olive oil. Cut the tortillas into halves or quarters to make them easy to layer. Build lasagna in layers of meat and bean mixture, then tortillas, then cheese. Repeat meat, tortillas, and cheese again. Bake 12-15 minutes until cheese is brown and bubbly. Serve with sour cream!

Recipe source:

www.foodnetwork.com Rachael Ray

This post is linked to URS at www.lifeasmom.com