Monday, April 2, 2012

Mexican Lasagna (Via Angela Engle Henry)

1 pound ground beef
1 med onion chopped (I use dehydrated)
4 gloves garlic
2 cups salsa
1 10 oz can enchilada sauce
1 can (16 ounce) refried beans
1 can black beans (10 ounce) (rinsed & drained)
1 can (4 ounce) chopped green chillies
1 envelope toco seasoning (1/4 cup)
1/4 teaspoon pepper
6 10 ince torlillas
3 cups (12 ounces) mexican cheese (or Colby/jack)
2 cups crushed tortilla chips
Condiments: sliced ripe olives, guacamole, chopped tomatoes and sour cream, optional

1.  In a large skillet, cook beef and onions over medium heat until meat s no longer pink, add garlic, cook 1 minute longer.  Drain.  Stir in the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper; Heat though.

2.  Spread 1 cup meat mixture in a greased 13x9 in baking dish.  Layer with two tortillas, a third of the remaining meat mixture and 1 cup cheese.  Repeat layers.  Top with the remaining tortilla and meat mixture.

3.  Cover and bake at 375 degrees for 30 minutes.  Uncover; sprinkle with the remaining cheese and top with tortilla chips.

4.  Bake 10-15 minutes longer or until cheese is melted.  Let stand for 10 minutes before serving, Garnish with olives, guacamole, tomatoes and sour cream if desired.


Sylvia said...

we have two Angela Engles. This would be from Angela Engle Henry.

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