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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