Sunday, November 13, 2011

Recipe: Mexican Lasagna

It's been awhile since I've posted a recipe, so I have two for you!  This Mexican Lasagna recipe is one of our favorites.  I have a confession to make:  I'm a bit of a recipe junkie!  I LOVE looking through Taste of Home magazines looking for the next great recipe.  So I copy it down. (I used to do this at MIL's house since she had a subscription for it...but now I have my own subscription and I don't have to write them down before trying them out!) Then I shove it in with all the rest of my recipes and....I forget about them.  One day a few years ago I was looking for some inspiration in the cooking department and found this recipe and decided to try it.  This one actually came from Rachel Ray...I'm thinking her cooking show, but I'm not sure.  It was love at first bite!  I hope you and your family enjoy it as much as we do!

Mexican Lasagna
1 lb ground beef or chicken
1/2 onion (optional), chopped
Taco sauce
1 can black beans, drained and rinsed (or can use kidney or pinto)
1 can corn (or can use frozen)
Shredded cheddar cheese
4 Flour tortillas, cut in half to make 8 pcs total
Chili powder

Brown mean in skillet with onion.  Add cumin & chili powder (don't have actual measurements on just sprinkle some in!) and 1 c. taco sauce.  Mix.  Once meat is browned, add black beans and corn.  This last time I made it I added a can of diced tomatoes, so feel free to add those too if you'd like!

Put 1/2 of the mat mixture in a 9x13 baking dish.  Sprinkle with 1 c. cheddar cheese.  Layer with 4 tortilla halves.  Repeat layers 1 more time.  Finish with 1/2 c cheese. 

Bake at 350 degrees for 25-30 mins until heated through and cheese is melted.  Serve with sour cream, and any taco fixings you wish! 

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