Skip to main content

Mexican Lasagna

When I made my menu this week I believed the recipe I found was for Mexican Lasagna, but when looking closer it was for Mexican Meatloaf.. I was not feeling that so I created my own recipe.  The kids liked it and my husband took it for lunch the next day and he said, "That stuff you made last night, whatever you call it, was pretty good! A man of few words, but I guess I will take that as a compliment.

Mexican Lasagna
1 lb. ground beef
1 small onion, chopped
2 cloves of garlic, finely chopped
1 package taco seasoning mix
¾ cup water
1 cup salsa
½ cup sour cream
1 can olives, chopped
1 can kidney beans, drained and rinsed
6 soft flour tortillas
2 cups shredded cheese
¼ to ½ cup chopped tomatoes
Lettuce (optional)
Cook beef, onion and garlic until beef is brown; drain
Stir in water, taco seasoning, salsa, kidney beans, and ¼ cup olives.
Cook over low heat for 3 to 4 minutes, stir in sour cream. 

Place two tortilla on the bottom of a 9 x 13 casserole dish.  Cover with 1/3 of the meat sauce, sprinkle with 1/2 cup cheese. Top with 2 tortillas, 1/3 meat sauce and 1/2 cup cheese.  Repeat layer on more time topping with 1 cup cheese.

Bake  covered at 350 degrees for 20 minutes. Take off cover and cook 10 more minutes.

Top with remaining olives, tomatoes.
Garnish each serving with sour cream and lettuce.

*You can use 1 package of crisp taco shells, broken instead of the soft tortillas.

Check out some great recipes over at Foodie Friday and Recipe Swap.
.

Comments

  1. Wow... that is pure comfort food. I could use a big helping and a salad on the side. :)

    ReplyDelete
  2. Ooooh, what a yummy variation. Thanks for posting it!

    :)
    ButterYum

    ReplyDelete
  3. That looks great, Cheffie.

    I had to giggle when you mentioned what your husband said about it being pretty good.

    My father in law, in high praise, would say, "It's not bad." I thought it was missing something. So, that is not bad and my father in law would eat it all up.

    ReplyDelete
  4. I used to make that.... Thank you for reminding me of it. So yummy.

    ReplyDelete

Post a Comment

Thanks for stopping by. I love to hear what you have to say!!

Popular posts from this blog

Crusty Italian Bread

Do you ever picture yourself eating a slice of Italian bread you know the type with the crunchy outside and soft and delicate inside. Well this is the recipe for you and I have found the secret to getting the perfect crust!! Crusty Italian Bread makes 2 loaves 1 1/3 cups warm water 2 1/4 teaspoons yeast 1 Tablespoon brown sugar 1 1/2 teaspoons salt 1 1/2 teaspoons olive oil 4 cups flour Place warm water, yeast and brown sugar in mixing bowl. Stir and let stand for a few minutes until it start to bubble and foam a bit.  Add olive oil and salt.  Mix and add the flour gradually.  You want to add enough that the dough comes away from the sides of the bowl.  You want to mix it with the dough hook for a few minutes.  Cover and let the dough rise until doubled about 30 minutes. Punch down dough and divide in two and form into two loaves (I doubled the recipe this time.) Cover with a damp cloth and let rise until doubled. Preheat oven to 375 degrees. Beat

Blueberry Cream Cheese Bundt Cake

One word for this one: DELICIOUS!!  It is so moist and easy to make.  It did not last long around our house.  My daughter finished the last little bit for breakfast  (she was afraid it would not still be there when she got home). Blueberry Cream Cheese Bundt Cake 1-8 oz. package cream cheese, softened 1/2 cup vegetable oil 1 package white cake mix (mine was vanilla) 1- 3 oz. package instant vanilla pudding mix 4 eggs 2 teaspoons vanilla 2 1/4 cups fresh or frozen, thawed blueberries powdered sugar Preheat oven to 325 degrees. Lightly spray a 9 inch bundt pan with cooking spray. Combine the cream cheese and oil in a medium bowl and beat with a mixer until smooth and creamy. Add the cake mix, pudding mix, eggs and vanilla. Beat at medium speed until blended. Fold in the berries. (Dough will be thick and sticky).  Pour into the prepared pan. Bake for 60 -65 minutes until a wooden pick inserted in the center comes out clean.  Cool the cake on a wire rack for 20 minutes.   Remov

Chicken Cordon Bleu Bundles

Everytime I go to Costco I have been picking up a rotisserie chicken.  I shred all the chicken off the bones and it makes for great easy quick meals. This were the perfect use of it.  They were quick, easy and very delicious!! Chicken Cordon Bleu Bundles Inspired by Dessert Now Dinner Later 2 cans of  crescent rolls 1 package of thin sliced ham (lunch meat)  slices of swiss cheese  2- 2 1/2 cups shredded cooked chicken Preheat oven to 375 degrees. Open the cans of crescent rolls. Separate and unroll the triangles.  You can either work on them all at once or in groups.  I made them in groups of 4. Lightly grease your cookie sheet. . Layer one or two slices of ham, 1 slice of cheese.  Then add a small amount of shredded chicken on top.  Fold the edges of the ham around the cheese and chicken. Starting at the fat end of the triangle, roll the crescent dough around all the fillings as tight as you can and continue rolling to the point of the triangle.