Mexican Lasagna #recipe @vmburns

 VMBURNS: I like tacos. I love lasagna.  So, I was excited by the idea of combining these two favorites into one dish. This was easy dish which was quite yummy. I even made Mexican rice and refried beans to go with it.

MEXICAN LASAGNA

INGREDIENTS

• 
  
• 2 lbs ground beef
• 2 Packets of taco seasoning
• 2 Poblano peppers (seeded and diced)
• 1/2 Cup Onion (chopped)
• 1 Cup Water
• 1 Can Black beans (rinsed and drained, 15 oz)
• 2 Cans Rotel diced tomatoes (29 oz)
• 1 Can Refried beans (15 oz)
• 6 Flour Tortillas (10 inches)
• 4 Cups Shreded Mexican Cheese blend
• 
  

• INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Spray a 9x13 baking dish with cooking spray
2. Brown the ground beef, peppers, and onion in a large skillet. Drain off fat.

   

   
   
3. Add the water and taco seasoning packets and bring to a boil. Reduce heat and then simmer sauce, uncovered for 2-3 minutes.

   

   
   
4. Add the black beans and Rotel (with juice). Simmer, uncovered for 10 minutes.

   

   
   
5. Place 2 tortillas in the bottom of the baking dish and spread with half of the refried beans and then half of the beef mixture.

   
6. Sprinkle 1 cup of cheese.

   

   
   
7. Repeat layers (2 tortillas, refried beans, beef, cheese).
8. Top with 2 tortillas and 2 cups of cheese.
9. Cover with aluminum foil and bake for 30 minutes or until heated through and cheese is melted.

   

   
   

READERS: Where food is concerned, are you a purist? Or, do you like trying new twists on old favorites? Leave a comment to be entered in a drawing for a copy of my soon to be released new book, One Part Sugar, Two Parts Murder.







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V. M. (Valerie) Burns

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