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Sunday, September 13, 2009

Mexican Lasagna

This is a very simple version of this dish, because I have kids with sensory issues when it comes to food, so we try to keep the textures simple! You can also add things like peppers, black olives, mexi-corn, whole balck beans, pico de gallo, diced tomatos, etc. to suit your taste. I often add a dollop of sour cream to the top of mine, although no one else in the house will...except maybe Aiden. He'll eat anything!


1 lb. ground meat
1 can refried beans (I used the Meijer organics Black mean and pepper style)
1 can enchilada sauce
1 lb of shredded cheese (colby jack, Mexican blend, or whatever you prefer)
1 package of small corn tortillas
1 pkt. Taco seasoning


1. Preheat oven to 350 and spray a 9 X 13 baking dish with non-stick cooking spray or prefered greasing method.

2. Cut 12 tortillas in half. Lay 2 whole tortillas in the center of the 9 X 13 pan, and line the outside edges with 6 halves per layer.

3. brown ground meat with taco seasoning and can of beans.

4. Layer 1/3 can of enchilada sauce to lightly coat all tortilas. Spread 1/3 of meat & bean mixture on top of the enchi sauce. Top with 1/3 lb. (approx 1 1/3 cups) of shredded cheese.

5. Repeat layering twice more just the same as before :)

6. Cover tightly with foil and bake 45min, or until hot and bubbly.

Let stand covered 15 minutes before serving.

You can also freeze this!

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