Recipe Saturday: Mexican Lasagna

This is one of our family’s absolute favorites.  And it makes wonderful leftovers.  Enjoy!

Mexican Lasagna

  •  6 burrito sized tortillas
  • 1 lb. ground beef
  • 1 can black beans
  • 1 can tomatoes with chilis
  • 1 TBSP chili powder
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 8 oz. brick cream cheese, softened
  • 1 c. sour cream
  • 2 c. shredded cheese – cheddar, Colby jack or Mexican blend

 Brown beef, add tomatoes and chili powder, cumin, garlic and onion powder.  Simmer for 10 minutes.  Mix together cream cheese and sour cream.  Spray bottom of 9×13 pan with cooking spray.  Place a bit of meat mixture (or use some salsa you have sitting in the fridge) in the bottom of the pan.  Place 2 tortillas in the bottom of the pan, slightly overlapping.  Spread ½ the cream cheese mixture onto the tortilla.  Pour 1/3 the meat mixture on top, then sprinkle with 1/3 of the shredded cheese.  Add another 2 tortillas, rest of the cream cheese mixture, 1/3 of meat, and 1/3 of the shredded cheese.  Place final 2 tortillas on top, pour remaining meat mixture and remaining shredded cheese over it.  Bake at 350 for 25-30 minutes or until heated through.

I typically add chopped red pepper (I do to almost all our Mexican dishes) to add some additional flavor and nutrients.  You can also add onion if you like.  And this would be good meatless too, just double the beans or add a can of corn if you like.  We typically just eat this by itself with some veggies, but Mexican rice would be a nice side dish.



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