Monday, September 28, 2009

Mexican Lasagna

Ready to switch up your usual taco or enchilada night?!  This Mexican Lasagna is a perfect way to do that.  The recipe comes from a dear friend we met in Ohio, and we have made it countless times.  It is easy to adjust the spices to tone it down or spice it up more as desired!

Mexican Lasagna

1/2 onion
1/2 cloves of garlic (minced)
1 can of black beans (drained)
Tomatoes (1 can diced)
3 T of chili powder
1 ½ T paprika
1 ½ cumin
Mix all with cooked rice (2 cups)

1 pound ground beef (add in one packet taco seasoning per directions on package)


1/2 jar Salsa Verde
Tortillas (2 or 3)
1/2 Rice
Cheddar cheese
Tortillas (2 or 3)
Enchilada sauce
1 can Corn, drained
Rest of rice
tortillas (2 or 3)
Rest of the Salsa Verde
Cayenne pepper and paprika

Cook at 375 for 25-35 minutes

Serve with sour cream and cilantro as garnish.

Recipe Source:  my friend Taryn

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