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"Hunger is the best sauce in the world."--Cervantes

Lasagna Mexicana Recipe

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This recipe for Lasagna Mexicana is from Mom's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound lean ground beef
1 continue guacamole
1 bag southwest blend vegetables (corn, bean, peppers, onions)
8 oz Mexican-blend shredded cheese
1 (10 oz) can enchilada sauce
1 (15 oz) jar salsa con queso
5-10" flour tortillas
1 (14.5 oz) can diced tomatoes
1 (1 oz) packet reduced -sodium taco seasoning
Cooking spray
Directions:
Directions:
Preheat oven to 400º. Coat 9" square baking dish with spray.

Preheat large, nonstick saute pan on medium for 2-3 minutes. Place met in pan; brown 5-7 minutes, stirring to crumble meat, or until no pink remains. Drain fat. Stir taco seasoning and 1 cup tomatoes into meat. Remove meat mixture from pan.

Add vegetable blend to same pan; cook and stir 1-2 minutes or until hot. Stir in 1/2 c salsa con queso; cook 1 minute or until thoroughly heated. Remove pan from heat and set aside.

Spread 1/2 c enchilada sauce over bottom of dish; top with 1 tortilla, 1/4 c cheese, then 1 1/2 c meat mixtures, spreading meat out evenly. Place another tortilla on top; top with 1/4 c cheese and 1 c vegetables. Repeat layers

Top with remaining tortilla, 3/4 c enchilada sauce, 1/2 c tomatoes, and 1 c cheese. Cover dish with foil; bake for 30 minutes.

Remove foil; bake 10 more minutes or until bubbly. Let stand 10 minutes to cool Top with guacamole. Serve

 

 

 

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