March 10, 2012

Mexican Lasagna

This is one of my favorite dishes to make. I adapted it from a enchilada casserole recipe my mom used to make. I was really wanting it one day but we didn't have any enchilada sauce, so I used El Pato spicy tomato sauce. YUM! You can easily double this recipe if you are feeding a crowd. This fed the two of us for dinner and lunch the next day (J really liked it!)

You will need:
8x8 pan
1 large can of El Pato spicy tomato sauce (or plain tomato sauce and spice it to your liking)
6 large tortillias
1/2 lb ground meat, we used turkey
1/2 large onion, diced
1 bell pepper, diced
1 1/2 cups of black beans
1 small can of black olives
Shredded mexican blend cheese

Brown meat, onion, bell pepper in skillet. After the meat is cooked through, add in olives and beans. Stir thoroughly to combine.

In your 8x8 pan, spoon about 3 tbs of the tomato sauce to coat the bottom. Layer one tortilla down.

Scoop some meat mixture onto that tortilla, spoon more tomato sauce on top, and layer another tortillia. Continue this until all ingredients have been layered into the dish. Make sure to save additional tomato sauce for the top, as it will need to be completely covered. Sprinkle cheese on top, as much as you prefer, and bake for 25 minutes at 350 degrees.  I serve ours with a dollop of sour cream on top. This dish also freezes well when wrapped tightly.

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