Prep 20 mins
Cook 20 mins
Great take on a mexi lasagna. My whole family loves this and it makes a great potluck dish.
- 1 lb ground beef or 1 lb turkey
- 1 large onion, coarsely chopped
- 2 garlic cloves, minced
- 1 (15 ounce) can pinto beans or 1 (15 ounce) can kidney beans or 1 (15 ounce) can black beans, rinsed & drained
- 1 large red bell peppers or 1 large green bell pepper, coarsely chopped
- 1 (15 ounce) can tomato sauce
- 8 ounces taco sauce or 8 ounces enchilada sauce, to your heat preference
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon dried oregano leaves
- 1⁄2 teaspoon cumin
- 12 corn tortillas, 6 inches
- 2 cups shredded sharp cheddar cheese
- sour cream (optional)
- Preheat oven to 350 degrees.
- Cook meat with onion and garlic until no longer pink; drain.
- Add beans, red or green pepper, tomato sauce, taco sauce, salt, cumin and oregano; simmer 10 minutes.
- Spoon 1 cup meat mixture evenly in bottom of 9x13 inch baking dish.
- Layer 6 tortillas over sauce; with 1 cup of the meat mixture and spread evenly.
- Sprinkle with 1 cup cheese.
- Cover with remaining tortillas and remaining meat mixture.
- Cover tightly with foil.
- Bake 20 minutes. Uncover; top with remaining cheese.
- Continue baking 5 minutes or until bubbly and cheese is melted. Let stand 5 minutes.
- Can be served with chopped lettuce and chopped tomatoes for a nice garnish.
Mixed reviews at our house. I liked it, but 3 year old didn't (shocking! ;) ) and DH ate some but didn't eat any leftovers, but he's not a casserole person. I made a half recipe and used 1/2 can pureed rotel in place of the tomato sauce and used the taco sauce. I probably used extra cheese as I didn't measure (and love cheese) and used up the rest of our pepper jack. It had a nice bite made like this and I think leftovers are tasty as well!
One of the easiest recipes I've found on this site. The results were, also, one of the best I've had. Tastes like the mex lasagna my mom used to make! My two girls (8 and 13) love it along with my wife and I. Keep posting recipes and I'll try em!
5 Stars, very tasty using ground venison, will become part of our regular rotation. Author made corrections to the directions, and I will gladly remake with cheddar cheese throughout and post photos. I followed directions and did not use any oil to brown meat, onions and garlic, but decided it was then important to use a non-stick pan. I had a kitchen emergency, so had to replace the top cheddar cheese with applewood-smoked swiss cheese, but that did not detract from the deliciousness. As an empty nester, I split recipe into thirds, using two 1 1/2 quart disposable pans, and one ovenproof 8-inch skillet. Photos are in Photo Forum: http://www.recipezaar.com/bb/viewtopic.zsp?p=3973409#3973409. The 8-inch skillet fed DH and me nicely, this was yummy, not too spicy, and to be oft repeated. Made for Please Review My Recipe.