Mexican Lasagna

This is actually a recipe for a casserole that I altered so much I ended up coming up with my own recipe. Hope you enjoy!!

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1 -1 1⁄2 lb ground beef
• 1 1⁄2 teaspoons cumin
• 1  tablespoon chili powder
• 1⁄4 teaspoon garlic powder
• 1  teaspoon paprika
• 1  teaspoon salt
• 1  teaspoon black pepper
• 1.5 (10 ounce) cans rotel (or any chopped tomatoes with green chilis)
• 10 -12  flour tortillas
• 2  cups lettuce, shredded
• 1⁄2 cup chopped tomato
• 1  medium onion, chopped
• 3  cups  Mexican blend cheese (or whatever flavor you like)
• 2  jalapenos, chopped. (For a milder lasagna either remove seeds from Jalepenos or omit all together)
• 1 (16 ounce) bottle  taco sauce

Directions

1. Brown meat with onion in skillet.
2. Drain and put meat and onion back in skillet.
3. Add cumin, chili powder, garlic powder, paprika, salt, black pepper, jalepenos, and Rotel.
4. Let simmer for 5-10 minutes.
5. Preheat oven to 350°.
6. Layer bottom of a 9"x13" casserole dish with 5-6 tortillas.
7. Spread 1/2 of the meat mixture over tortillas.
8. Pour 1/2 (8 oz.) of taco sauce over meat mixture, and smooth out with spoon.
9. Place remaining tortillas over meat mixture.
10. Spread remaining meat mixture over tortillas.
11. Pour remaining taco sauce over meat mixture and smooth out with spoon.
12. Spread 2 cups of cheese over top of lasagna.
13. Bake for 20-30 minutes or until cheese is melted.
14. Remove from oven.
15. Layer lettuce, tomatoes, and remaining cheese over lasagna.
16. Serve with refried beans, corn chips, or spanish rice.