"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Mexican Lasagna Recipe

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This recipe for Mexican Lasagna, by , is from THYME TO COOK, 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!

Contributor:  
Contributor:  
Jan owens

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. lean ground beef
2 tbsp. taco seasoning
2 (10 oz.) can enchilada sauce
12 8 large flour tortillas or corn tortillas
12 oz. Mexican cheese blend
1 small can sliced olives, drained
2 scallions, finely chopped
2 tbsp. chopped cilantro (optional)

Toppings: sour cream, tomatoes, lettuce, avocado

Directions:
Directions:
In a skillet brown ground beef, drain. Sprinkle with taco seasoning and stir. Smooth ⅓ of the enchilada sauce over the bottom of a medium size baking pan (about 8x11). Lay tortillas on the bottom of the pan, slightly overlapping until pan is covered (about 4 tortillas). Spoon half of the beef mixture over top of the tortillas, spread evenly. Layer tortillas on top of beef mixture. Smooth ⅓ of the enchilada sauce over tortillas. Sprinkle of the cheese on top. Add the remaining beef mixture. Spread evenly. Layer tortillas on top of beef mixture. Spoon remaining enchilada sauce over tortillas. Sprinkle remaining cheese on top of tortillas. Garnish top with olives and scallions. Bake for 10-15 minutes, until cheese is melted and lasagna is warmed through. Remove from oven and sprinkle with cilantro. Serve with toppings.

Personal Notes:
Personal Notes:
An Arthur family favorite.

 

 

 

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