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Mexican Lasagna Casserole

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Ingredients

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  • 1 pound ground beef
  • 1 small onion, diced
  • 1 small jalapeno, diced
  • 1/3 cup diced tomatoes
  • 1/4 – 1/3 cup salsa or red enchilada sauce (based on heat preferred)
  • 1/2 cup prepared beans (pinto or black beans)
  • 1/2 cup prepared Mexican rice
  • 1 (10 ounce) can red enchilada sauce
  • 6–7 corn tortillas
  • 2 cups grated cheese
  • Toppings: tomatoes, green onions, sour cream, or your favorite taco toppings

Instructions

  1. In a large frying pan over medium high heat, brown the ground beef and drain off any remaining fat. Add the onion and jalapeno, cook for 4-5 minutes or until softened. Add the salsa, diced tomatoes, beans, and any other ingredients you’d like. Cook for 10-15 minutes or until well seasoned and combined. Salt and pepper to taste.
  2. In a 9×13 inch greased casserole dish, pour 1/4 cup of the enchilada sauce over the bottom of the dish. Cut the corn tortillas in half and put half into the casserole dish. Spoon half of the meat mixture on top of the tortillas. Pour half the remaining enchilada sauce over the top. Add some cheese.
  3. Layer the second half of the tortillas into the dish. Repeat with meat mixture, enchilada sauce, and top with cheese.
  4. Bake at 350 degrees for 20-30 minutes or until bubbling. If necessary, raise temperature on oven to brown top of cheese.
  5. Garnish with fresh diced tomatoes, sliced green onions, and sour cream and serve!

Nutrition

Find it online: https://prairiecalifornian.com/mexican-lasagna-casserole/