Lasagna Mexicana Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 (14.5 oz) can diced tomatoes, drained & DIVIDED
1 pound lean ground beef or venison
1 packet taco seasoning
1 bag frozen
Southwest blend vegetables (corn, bens, peppers, onions), 10-12 oz
1/2 cup salsa con quest
1 (10 oz) can enchilada sauce
5 (10 inch) tortillas
8 oz Mexican blend shredded cheese
1 container Deli quacamole (6-8 oz)
Aluminum foil
|
|
Directions: |
Directions:1. Preheat oven to 400º. Coat 9-inch baking dish with spray. Drain tomatoes.
2. Preheat large, nonstick sauté pan on medium 2-3 minutes. Place meat in pan; brown 5-7 minutes, stirring to crumble meat, and until no longer pink. Drain fat. Stir taco seasoning and 1 cup tomatoes into meat. Remove meat mixture from pan.
3. Add vegetable blend to same pan; cook and stir 12-2 minutes or until hot. Stir in salsa con quest; cook 1 minute or until thoroughly heated. Remove pan from heat and set aside.
4. Spread 1/2 cup enchilada sauce to bottom of prepared baking dish; top with 1 tortilla, 1/4 cup cheese, then 1 1/2 cups meat mixture, spreading meat out evenly. Place another tortilla on top; top with 1/45 cup cheese and 1 cup vegetables. REPEAT LAYERS.
5. Top with remaining tortilla/4 cup enchilada sauce, 1/2 cup tomatoes, and 1 cup cheese. Cover dish with foil; bake 30 minutes.
6. Remove foil; bake 10 minutes or until bubbly. Let stand 10 minutes to cool. Top with quacamole; serve. |
|
Personal
Notes: |
Personal
Notes: I can no longer find the ASouthwest blend, but can find onions and peppers blend. Add some frozen corn and some canned black beans to this blend. Works great! You need a DEEP dish pan. When one is not available, I do fewer layers.
|
|
This recipe for Lasagna Mexicana is from