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Mexican Lasagna

 

Here is a spicy south-of-the-border version of a lasagna.
 


Ingredients:

1 1/2 to 2 lb. cooked pot roast shredded or cut into 1/2 in cubes
1 onion chopped
2 1/2 cups medium taco sauce
1 can black beans drained
1 can refried beans
1 small can chopped jalapeno medium pepper (optional)
2 tomatoes diced
1 cup pepper jack cheese cubed of grated
4 to 5 10" flour tortilla cut into 2" strips
4 cups Mexican cheese (4 cheese grated)

Garnish:
Sour Cream
Shredded Lettuce
Diced tomatoes


Directions:

Preheat oven to 350 degrees.

Coat bottom of 9 X 13 glass baking dish with about 1/2 cup taco sauce. Arrange a layer of tortilla strips to cover taco sauce using about half of them. Spread a layer of the following using about half of each; onion, black beans, refried beans, jalapeno peppers, pepper jack cheese, tomatoes, Mexican cheese

Spread about one cup taco sauce, cover with remaining tortilla strips, spread remaining onion, black beans, refried beans, jalapeno peppers, pepper jack cheese, tomatoes. Spread remaining taco sauce. Top with remaining Mexican cheese.

Bake in oven for about 45 minutes.
Serve with sour cream, lettuce and tomatoes.

 

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