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Mexican Lasagna

(1 Votes)


  • 1 lb. lean ground beef or turkey
  • 1 medium onion - diced
  • 1 envelope taco meat mix
  • 1 can refried beans (optional)
  • 8 to 12 oz. shredded cheddar (or Mexican-blend) cheese
  • 10 small or 6 large corn or flour tortillas
  • 1 large tomato - diced
  • 2 cups finely shredded lettuce
  • 1 can sliced black olives
  • salsa (optional)
  • jalapenos (optional)
  • sour cream (optional)
  • guacamole (optional)

Preheat oven to 350 degrees. Brown meat and onions together in medium skillet. Drain fat. Add taco mix, following directions on package. While the meat simmers, spray a 9x9" casserole with non-stick spray. Place one layer of tortillas flat on the bottom of the casserole. You may have to cut them in half to make them fit in evenly, some overlapping is all right. Spoon half the can of refried beans onto the layer of tortillas, and use a rubber spatula to spread evenly. Spoon half of the meat mixture evenly over the beans. Sprinkle with cheese. add another layer of tortillas, then beans, then meat, adding much more cheese this time. Bake at 350 degrees for about 20-25 minutes, until the cheese is melted and just barely browning. Top the casserole with lettuce, tomatoes, salsa, sour cream, black olives, jalapenos, guacamole - whatever.

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