Thursday, March 19, 2009

Mexican Lasagna

This is a new family favorite. It is rare at my house for my kids to request or eat leftovers, but they love love love this.

Spray 9 x 13 pan with nonstick spray

Layer two times: (use half of each item for the first layer and half for the second)
Browned and seasoned (add cumin) beef
torn corn tortillas
1 can rinsed black beans
1 can stewed tomatoes diced (can also use regular diced tomatoes)
1 can olives sliced
1 can Enchilada sauce
Sour cream (a few dollops spread around)

Top with crushed tortilla chips under the last layer of cheese

Bake covered at 350 for 20 minutes.

1 comment:

J-Babe said...

Great recipe Val, we had this tonight and it was awesome, we all really liked it. I think I needed to bake mine for longer though, it wasn't quite warm all the way through. Thanks for sharing!