Indiana Mexican Lasagna
- Ready In:
- 1hr
- Ingredients:
- 11
- Yields:
-
1 casserole
- Serves:
- 6-8
ingredients
- 1 - 1 1⁄2 lb ground beef
- 1 can enchilada sauce (more if you like it saucier)
- 1 package dry burrito seasoning mix
- 1 package burrito size flour tortilla (8 count)
- cheese (your favorites, as much as you like. I have used Montery Jack, Colby, a 4-cheese blend, and a Mexica)
- shredded lettuce
- green onion
- black olives
- diced tomatoes
- sour cream
- salsa or picante sauce
directions
- Brown ground beef and drain.
- Add to it the burrito seasoning mix, following directions on the back of the package.
- In 9 x 13 pan spread thin coat of enchilada sauce on bottom.
- Lay two tortillas in bottom of pan (they will overlap in middle).
- Spread about 1/3 of seasoned meat over tortillas.
- Next, place about 1/4 of the cheeses you are using.
- Drizzle (I use the back of a spoon while slowly pouring sauce) Enchilada Sauce here and there, not using more than 1/4 of your sauce.
- It will seem that you are not using enough, but you don't want it to get too saucy!
- Repeat layers 2 more times.
- After placing the last 2 tortillas on top,"paint" remaining sauce over entire surface of tortillas, cover w/ remaining cheeses.
- Cover pan w/ lid and/or foil and bake at 350 for about 30 minutes.
- Take lid/foil off and bake until cheeses are melted and bubbly!
- Let sit for about 10 minutes before cutting into.
- Offer lettuce, onion, olives, tomato, sour cream and sauces at table.
- I have also made this lasagna using seasoned chicken strips and spanish rice.
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RECIPE SUBMITTED BY
Shae2138
United States