Wednesday, December 27, 2006

Mexican Lasagna

Mexican Lasagna ~ My Way!!!

3 10" flour tortialls (I had to cut mine in half to fit)
1 pound ground beef
1/2 c shredded zucchini
1 pkg taco seasonings
1 can red kidney beans, drained & rinsed
1 can diced tomatoes, undrained
1 can green chillies
refried beans (1/2 a can)
sour cream (I used 1/2 a pint)
shredded cheddar cheese (I used 1 cup)

Brown ground beef, drain. Add zucchini, taco seasonings, kidney beans, tomatoes & green chillies. Simmer for 5 minutes Pre heat oven to 350. Spray a round 2 qt casserole dish with cooking spray.

Layer #1: Place a tortilla in the bottom, spread some refried beans over tortilla, then layer 1/3 of the meat mixture.
Layer #2: Tortilla, beans, meat, sour cream (to taste), cheese(to taste).
Layer #3: Tortilla, beans, meat.

Cover with foil & bake for 25 minutes. Remove foil & top with cheese, bake for another 5 minutes or until the cheese melts. Serve with tortilla chips, salsa, & sourcream.

I made this the other night with out the green chillies, it was a true pantry challenge! It was yummy with out them, probably lacked a little kick, so if you don't like kick, leaving them out is ok. The original recipe I adapted called for 6 corn tortialls cut in half to place in a rectangular baking dish, so if you don't have a round dish, just cut the tortillas in half & layer the same way. It will only be 2 layers if you do this though so adapt the layering accordingly.