We love lasagna around here. It has long been a Cooper family favorite. This is a different Mexican version of the long time classic. Hope you enjoy it.
- 1 pound ground beef
- 1 package taco seasoning mix
- 1/2 cup water
- 1 1/2 cups salsa (medium or hot)
- 1-14 oz / 398 ml can re-fried beans
- 1-12 oz / 341 ml can corn (or 1 can black beans, drained and rinsed)
- 2 cups shredded Mexican cheese blend (Cheddar and Monterey Jack)
- 6-8 flour tortillas (ten inch)
- Place ground beef in a deep skillet.
- Cook over medium high heat until evenly brown.
- Drain, then season with taco seasoning and add water. Simmer for 10 minutes.
- Add salsa, refried beans and corn; heat through.
- Place about 1/3 cup of meat mixture in the bottom of a round baking dish…quiche pan, cast iron skillet, or round casserole dish.
- Place 1 tortilla at bottom of dish.
- Add a layer of meat mixture (about 2/3 cup); sprinkle with a layer of cheese.
- Continue alternating tortilla, meat mixture and cheese…ending with a thin layer of meat mixture.
- Cover and bake at 350°F for 30 minutes.
- Top with a layer of cheese.
- Bake uncovered for an additional 10 minutes or until cheese is melted.
- Let stand several minutes before serving.
Garnish with olives, guacamole, tomatoes, shredded lettuce and sour cream…as desired.