Mmmm, Mexican Lasagna

Just ate dinner and thought I'd share a recipe. I've been a fan of Mexican lasagna for the simple "throw in stuff you like" element but this recipe rocked my socks. My cold butt from riding is now warm and the tummy is happy. I really need tights but that's another story.

Here's the recipe: http://allrecipes.com/Recipe/Taco-Lasagna-2/Detail.aspx

I halved the recipe and made a few tweaks. I cut up some onion, a good handful and sauteed it with the beef. I also sauteed the garlic at the same time.

After draining the beef I added about twice the water it called for because the seasonings we're not distributing well. I just let it simmer for a few more minutes. I also tossed in a can of drained, diced green chilis.

While assembling the layers I dropped dollops of refried beans in there (helps to heat it up first).

There is no way it needs to cook as long as it says, 25-30 at most.

I think next time I might add some spanish rice, diced black olives, and try it with chicken or ground turkey. I think the sweetness of of turkey would be divine. Oh, I also used flour tortilla's because they're more manageable and I like them better. And they seem to have more "noodle" qualities that make them better suited.

Anyway, sorry if I made anyone hungry but this was awesome post ride grub.

Thanks, Smurf! I've been looking for a Mexi lasagne recipe since the last time we had tacos and had so much leftover from it.

Hi, I make a similar mexican lasagna. Here is the recipe.

Brown 1 lb ground chicken/turkey meat
Brown 1/2 large onion with meat
add chicken broth to desired consistency, not too wet, but you don't want this filling really dry.
add 1 can green chilies (chopped)
about 3/4 cups or so frozen corn
1 can pinto/black beans (whatever kind of beans in the pantry)

Large can of enchilada sauce (whatever you prefer, I like Las Palmas medium or Hatch)
shredded medium to sharp cheddar cheese (you can use less cheese if you use sharp)
Corn tortillas

Preparation:

spray pan with pam
put a little enchilada sauce on bottom of pan
layer tortillas torn up on over sauce
layer the meat mixture
add a small layer of cheese
layer tortillas torn up over the top (make this fairly thick cause these will melt away if you do not)
pour some enchilada sauce over tortillas
layer meat mixture
layer more cheese
pour remaining sauce over top

Bake about 30-45 minutes in a 350 oven.

If you add less cheese but sharp cheddar with more flavor, you can keep this dish a little lower in fat.