The original plan was just the regular tacos but after browning the ground beef then combining it with the refried beans I decided to turn tacos into Mexican Lasagna. I thought I should really create other Mexican dishes to add into the Mexican category here at Feistycook. Thankfully with Mexican dishes, I noticed that take out or add an ingredient or two, you’d still have the same base ingredients yet come up with totally different dishes. I guess it depends on how you cook a dish.

So let’s cook Mexican Lasagna..

First, we slightly fry up 12 corn tortillas. Do this one by one in an iron skillet or a regular non-stick pan. Heat up the skillet, add oil, fry each side of corn tortilla, 5 seconds each side. Set aside the slightly fried corn tortillas in a platter.

I forgot to take a picture of this but brown ground beef, discard the grease, then stir in a can of refried beans. Season with salt and pepper. Set aside.

Preheat the oven to 355°.

Spray cooking spray in the bottom of a baking pan. Use a little bit of oil if you don’t have cooking spray. Just brush it all around the pan. Add 1/2 cup of salsa into the pan. Just spread it evenly. Use any kind of salsa that you want. I used mild white corn w/ black beans salsa.

Layer the 6 corn tortillas…

Spread out half of the ground beef and refried beans mixture on top of the corn tortillas.

Add 1/2 cup of salsa on top, then diced scallions, then diced tomatoes. Sprinkle about a handful of shredded cheddar cheese on top.

Repeat the process with the remaining ingredients: corn tortillas, ground beef & refried beans mixture, salsa, scallions, tomatoes and generous sprinkle of shredded cheddar cheese on top.

When I said be generous with the shredded cheese on that last step, I meant it. Well, probably the rest of the bag. Don’t open another bag, just sayin’. Ok, stick this whole pan into the oven and bake for 25 minutes.

Oooohhhhhhhh, Ay Papi!

This is a hearty delicious meal especially with the cilantro rice pilaf on the side. That recipe is coming up next. Seriously, Happy Cinco de Mayo!!

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Mexican Lasagna
Dinner, Mexican Dishes
4-6
 
Ingredients
  • 3 pounds of ground beef
  • 1 can refried beans
  • 2 corn tortillas
  • a little bit of oil
  • 1 jar salsa
  • 2 tomatoes, diced
  • 5 scallions, diced
  • 1 bag shredded cheddar cheese
  • salt & pepper
Instructions
  1. Slightly fry up 12 corn tortillas. Do this one by one in an iron skillet or a regular non-stick pan. Heat up the skillet, add oil, fry each side of corn tortilla, 5 seconds each side. Set aside the slightly fried corn tortillas in a platter.
  2. Brown ground beef, discard the grease, then stir in a can of refried beans. Season with salt and pepper. Set aside.
  3. Preheat the oven to 355°.
  4. Spray cooking spray in the bottom of a baking pan. Use a little bit of oil if you don’t have cooking spray. Just brush it all around the pan. Add ½ cup of salsa into the pan. Just spread it evenly. Use any kind of salsa that you want. I used mild white corn w/ black beans salsa.
  5. Layer the 6 corn tortillas. Spread out half of the ground beef and refried beans mixture on top of the corn tortillas. Add ½ cup of salsa on top, then diced scallions, then diced tomatoes. Sprinkle about a handful of shredded cheddar cheese on top.
  6. Repeat the process with the remaining ingredients: corn tortillas, ground beef & refried beans mixture, salsa, scallions, tomatoes and generous sprinkle of shredded cheddar cheese on top.
  7. Stick pan into the oven and bake for 25 minutes.

 

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