Mexican Lasagna

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Recently I made a little dish that I came up with when I first started getting interested in cooking. I like to call it Mexican Lasagna and we both really enjoy it. This is a really easy recipe to toss together, and would also freeze well if you're looking for something you can make ahead of time.

Mexican Lasagna
Recipe from me; Serves 6-8












12 corn tortillas
1 lb. ground beef
1 packet taco seasonings
1 bag frozen Mexican mixed veggies
1 jar prepared salsa
2 cups shredded cheese

• Brown the ground beef in a skillet; drain fat, return to skillet and cook with taco seasonings according to packet instructions. Drain liquid from the meat, stir in frozen veggies and let warm over low heat.
• While meat/veggie mixture warms layer bottom of a 9" x 13" pan with corn tortillas. Top with layer of meat/veggie mixture, then layer of salsa, and layer of cheese. Repeat finishing with a layer of tortillas and top with cheese.
• Bake at 300 degrees for 20-25 minutes, till warmed through and cheese is melted.

My notes: The frozen veggie mix I use has black beans, corn, tomatoes, onion, and bell pepper. You could easily toss some canned beans, frozen corn, and chopped onion together and use if you can't find a frozen mix. This time I made a half-batch of lasagna because I had a half pound of ground beef I needed to use, and so we wouldn't have as much leftover. The smaller pans makes for a lot more overlap with the tortillas, when you make a full pan the layers won't be as thick as pictured above. I needed to use up my tortillas though, so I didn't bother with trimming to cut back on the overlap. As for the cheese, I have used just cheddar, cheddar & jack, and a mixture of cheddar & jack and pepper jack. All are great. :)