Mexican Lasagna

10 Flour Tortillas
1lb of cooked Ground Meat, seasoned with taco seasoning (or any seasoned meat will work)
1 LARGE Green or Red Enchilada Sauce
2 cups Spanish Rice Rice-a-roni (made with salsa not tomatoes)
1-2cups Shredded Cheese
1 can refried beans

Directions: In a large skillet, brown ground beef. Drain well. Add Taco Seasoning or seasonings to your taste. Set aside. Prepare Spanish rice omitting tomatoes and using salsa instead. Set aside. Poor 1/3 cup of Enchilada sauce in a 9x13 pan and top with two tortillas (enough to cover the bottom of the pan). Over the top of the tortilla layer spread the refried beans. Put two more tortillas on top. Spread seasoned cooked meat onto this layer. Top with tortillas. Last layer is the rice. Spread it out and top with more torilla’s. Pour remaining enchilada sauce over the top of the whole meal. Top with shredded cheese.

Freezing: Use Saran wrap or press and seal over the top of the pan and then Foil it all the way around to ensure air tight. Store in the freezer up to 2 months.

Baking: Defrost and bake covered for 30 minutes on 350 or until the cheese is melted and the meal is heated through. Take cover off for 5-10 minutes to brown the cheese and make is bubbles. Serve with salsa, sour cream and guacamole

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