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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is actually a recipe for a casserole that I altered so much I ended up coming up with my own recipe. Hope you enjoy!! Ingredients:
1 -1 1/2 lb ground beef |
1 1/2 teaspoons cumin |
1 tablespoon chili powder |
1/4 teaspoon garlic powder |
1 teaspoon paprika |
1 teaspoon salt |
1 teaspoon black pepper |
1.5 (10 ounce) cans rotel (or any chopped tomatoes with green chilis) |
10 -12 flour tortillas |
2 cups lettuce, shredded |
1/2 cup chopped tomato |
1 medium onion, chopped |
3 cups mexican blend cheese (or whatever flavor you like) |
2 jalapenos, chopped. (for a milder lasagna either remove seeds from jalepenos or omit all together) |
1 (16 ounce) bottle taco sauce |
Directions:
1. Brown meat with onion in skillet.
2. Drain and put meat and onion back in skillet.
3. Add cumin, chili powder, garlic powder, paprika, salt, black pepper, jalepenos, and Rotel.
4. Let simmer for 5-10 minutes.
5. Preheat oven to 350°.
6. Layer bottom of a 9 x13 casserole dish with 5-6 tortillas.
7. Spread 1/2 of the meat mixture over tortillas.
8. Pour 1/2 (8 oz.) of taco sauce over meat mixture, and smooth out with spoon.
9. Place remaining tortillas over meat mixture.
10. Spread remaining meat mixture over tortillas.
11. Pour remaining taco sauce over meat mixture and smooth out with spoon.
12. Spread 2 cups of cheese over top of lasagna.
13. Bake for 20-30 minutes or until cheese is melted.
14. Remove from oven.
15. Layer lettuce, tomatoes, and remaining cheese over lasagna.
16. Serve with refried beans, corn chips, or spanish rice.
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