Menu Monday: Mexican Lasagna

I am always looking for something new to try. I have eaten several good Mexican Lasagnas. I have made a couple before that we merely "Ok." But, Friday night, I made this concoction and it was declared to be "really good" by both my hubby and youngest son.

Anyway, last week I saw a recipe on Facebook for Mexican Lasagna that sounded good. But, after reading several reviews I decided to make some massive changes.  As in, so massive it was a totally different recipe.

This link will take you to the recipe which inspired me. http://www.tasteofhome.com/recipes/mexican-lasagna?keycode=ZFB0314&utm_content=buffer43886&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer


I like to give credit where it is due. In this case, credit goes to the reviewers.  But, hey, I'm still giving credit.  Read the recipe. Read the reviews. Read my recipe. Then, go cook!! You'll be glad you did.

MEXICAN LASAGNA

10 Yellow Corn Tortillas
1 pound extra lean ground beef
Onions, chopped  - fresh OR the dried minced kind
Taco Seasoning - 1 pack OR  2-3 Tbsp. of homemade
1 small can chopped green chilies (I use mild)
2 Tbsp salsa (whatever heat your family likes)
1 cup shredded sharp cheddar cheese - OR MORE, I err on the side of more. :)
1 can pinto beans, drained and rinsed OR black beans, drained and rinsed.
2 cans Green Enchilada Sauce
Chili Powder

1.  Preheat oven to 350.
2.  Brown ground beef with onions. 
3.  Sprinkle in about 1/2 - 3/4 of the taco seasoning and green chilis.  Stir.
4.  Add about 1/2 can of enchilada sauce.  Mix well.
5.  Rinse the beans.  Put in a bowl.
6.  Sprinkle the remaining taco seasoning over the beans.  Add some onions and salsa.  Mix.
7.  Put the enchilada sauce in a shallow dish for dunking the tortillas.
8.  Spray the bottom of a casserole dish with non-stick spray.  Dunk 3 tortillas and put on the bottom of the dish, overlapping and covering the bottom of the dish.
9.  Spread half the meat mixture over the tortillas. 
10.  Put 1/3 of the cheese over the meat.
11.  Repeat with another layer of dunked tortillas.
12.  Spread the bean mixture over this layer of tortillas, top with 1/3 of the cheese.
13.   Another layer of dunked tortillas.
14.  Spread the remaining meat mixture.  Spoon the last of the enchilada sauce over the top of the casserole.   
15.  Top with the remaining cheese. 
16.  Cut the last tortilla into tiny strips and spread over the top of the casserole.
17.  Sprinkle with Chili powder.
18.  Bake for about 30 minutes.  Casserole is done when cheese is melted and casserole is bubbly around the sides.
19.  Serve with your favorite toppings.  May I recommend chopped tomatoes, green onions, sour cream, guacamole, salsa, extra cheese, etc.

***Some notes for next time.  The family and I agree that next time I make this, I should add fresh chopped cilantro, maybe a couple tablespoons, chopped.  I will update and let you know how wonderful it was.  Or wasn't.  :)  If you aren't a fan of cilantro, don't worry.  It's delicious without it. 

I will probably use black beans next time also.  Actually, that was the plan today, but when I went to the pantry No. Black. Beans.  So, I substituted pintos.

Now, time for a cup of coffee.  Typing all this made me very thirsty....