Mexican Lasagna


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3 pounds ground beef
1 large onion, chopped
4 cloves garlic, finely crushed
1 large jar salsa
2 packages taco seasoning mix
2 15-oz cans tomato sauce
1 15-oz can whole kernel corn (retain juice)
Salt and pepper to taste
1 pound shredded cheese
24 small thick flour tortillas


In a very large skillet, brown the beef, onion and garlic well, and
drain. Return beef mixture to skillet and add salsa, taco seasoning,
tomato sauce, corn (with juice), salt and pepper. Cook until liquid
is mostly gone, stirring occasionally.

Grease a 9 x 13 inch casserole dish with cooking spray or oil.

Cut the tortillas into squares, reserving the ends.

Layer the bottom of the dish with doubled tortillas, using the doubled
end pieces to fill in the blank spaces. Spread about 1/3 of the meat
mixture on top of tortillas. Sprinkle with 1/3 of the cheese. Repeat
this process until you have 3 layers, reserving the last 1/3 of

Bake at 350 for 25 minutes. Remove from oven, add the remaining
cheese and return to oven for another 5 minutes or until the cheese
has melted. Let lasagna sit for 10 minutes before serving.

Submitted by Nancy from Idaho


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