Saturday, January 19, 2013

Mexican Lasagna

Mom used to make this when I was growing up.  It is so good--one of my favorite meals.  I introduced it to Mike when we got married and it has become one of his favorite meals as well.  We probably have this every few weeks and never get tired of it.  I have made a few changes to my Mom's recipe.  When I was pregnant I made this as a freezer meal and it froze very well.

Mexican Lasagna

Mix together 1 medium can Enchilada sauce and 1 small can tomato paste in a low sided bowl or pan (I usually don't add the tomato paste).  Dip flour tortilla in that mixture to cover them and then line a 9x13 baking pan with one layer.  

Layer the lasagna with the following:
1 lb browned hamburger, drained 
chopped onion
Refried beans
grated cheese

Make about 4 layers with the above ingredients.  End the last layer with another layer of tortillas and then pour the remaining enchilada sauce over top.  Bake about 20 minutes or until hot all the way through.  Cover with aluminum foil.  Serve with sour cream, guacamole, chopped olives, tomatoes, etc.

Here are my adaptations:
Like I said, I don't usually add the tomato paste.  Mine is a bit runnier though, so if you like a thicker sauce, add the paste.  I generally only use a 1/2 lb of ground beef.  I also like to flavor my meat.  If I have a taco seasoning packet I add that but if not, then I add a bit of salsa to the meat as it cooks.  Also to the meat, I add a can of diced green chilies and salt.  Instead of layering the chopped onions, I add that to the meat as well.  Flavoring the meat is the main change I make to this recipe. 

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