Saturday, October 10, 2015

Mexican Lasagna

My Adventurous Daughter and I love to eat at this burrito place.  You get to pick and choose the ingredients you want in your burrito.  I usually choose chicken, black beans, tomatoes, green onions and cheese.  There is something magical about that combination of flavors.  So, when I ran across this recipe for Mexican Lasagna, I adapted it to include these flavors and it worked!  Delicious!  You can use ground beef or ground turkey, but I had some leftover grilled chicken so that's what I used.  Use what you have on hand.  Who wants to go do extra grocery shopping?  Cooking should be easy and stress-free!


12 corn tortillas (soft taco size)
1 lb ground beef or turkey (or 2 cups diced cooked chicken)
1/2 pkg taco seasoning
2 cups shredded cheese (Cheddar or Jack, I used Colby Jack)
1 (15 oz) can black beans, rinsed and drained
1 (10 oz) can Rotel tomatoes
1 (10.5 oz) can cream of chicken soup
3 or 4 green onions, chopped

Preheat your oven to 350 degrees.  Lightly grease a 8x11 baking dish.

Brown the ground beef and drain the grease.  Add the taco seasoning and mix well.  If using leftover cooked chicken, dice it up then warm it in a skillet.  Add the taco seasoning and mix well.

Layer the greased dish with 6 corn tortillas.

Spread the seasoned meat on top of the tortillas.

Spread the rinsed and drained beans on top of the meat.

Sprinkle on the green onions.

Top with HALF of the cheese.

Layer the final 6 tortillas on top of the cheese.

In a medium bowl, mix the soup and tomatoes.

Pour this mixture over the tortillas.

Spread to cover the tortillas completely.

Top with remaining cheese.

I put the baking dish on a sheet pan just in case it bubbled over (I really hate cleaning the oven).

Bake for 35 minutes.

See how the layers on the side kind of look like lasagna?

Let this sit and cool for 15 minutes before you cut into it.  Seriously.  It's gonna smell fantastic and you're not gonna want to wait but trust me, wait.  Let it set up.  Otherwise you'll just have a big gloppy mess on your hands.  It's worth the wait.  It's cheesy and creamy and has that great corn flavor from the tortillas.  Just delicious!

Feel free to garnish it with a little chopped cilantro if you like (I didn't have any on hand or I would have) or even a few more chopped green onions.  You can serve it with sour cream and salsa on the side.  Whatever you like.  This makes 12 servings, six if you've got big eaters.  It would be very easy to double the recipe and make two.  You could let one cool down completely, then wrap it up in foil and freeze it for later.  It's always nice to have something in the freezer when you don't feel like cooking.  Especially something this tasty!  Enjoy!

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