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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Great take on a mexi lasagna. My whole family loves this and it makes a great potluck dish. Ingredients:
1 lb ground beef or 1 lb turkey |
1 large onion, coarsely chopped |
2 garlic cloves, minced |
1 (15 ounce) can pinto beans or 1 (15 ounce) can kidney beans or 1 (15 ounce) can black beans, rinsed & drained |
1 large red bell peppers or 1 large green bell pepper, coarsely chopped |
1 (15 ounce) can tomato sauce |
8 ounces taco sauce or 8 ounces enchilada sauce, to your heat preference |
1/2 teaspoon salt |
1/2 teaspoon dried oregano leaves |
1/2 teaspoon cumin |
12 corn tortillas, 6 inches |
2 cups shredded sharp cheddar cheese |
sour cream (optional) |
Directions:
1. Preheat oven to 350 degrees.
2. Cook meat with onion and garlic until no longer pink; drain.
3. Add beans, red or green pepper, tomato sauce, taco sauce, salt, cumin and oregano; simmer 10 minutes.
4. Spoon 1 cup meat mixture evenly in bottom of 9x13 inch baking dish.
5. Layer 6 tortillas over sauce; with 1 cup of the meat mixture and spread evenly.
6. Sprinkle with 1 cup cheese.
7. Cover with remaining tortillas and remaining meat mixture.
8. Cover tightly with foil.
9. Bake 20 minutes. Uncover; top with remaining cheese.
10. Continue baking 5 minutes or until bubbly and cheese is melted. Let stand 5 minutes.
11. Can be served with chopped lettuce and chopped tomatoes for a nice garnish.
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