Mexican Lasagna

Earlier this week, I made up a double batch of taco filling (had 2 pounds of ground beef that was frozen together so I had to do something with it). We had, predictably, tacos with homemade shells that night.  We could have done the same last night, but sometimes you don’t want leftovers.  So I decided to reinvent it in what we call Reruns around here.  I went with something a little different and came up with this Mexican inspired lasagna. It makes 4 hearty servings.

Ingredients:

• taco filling (comprised of 1 pound ground beef or turkey, 2 cups of black beans, and 1 packet of your preferred taco seasoning–I like Old El Paso)
• 3 soft taco sized multi-grain tortillas
• 1 small jar of your favorite salsa (I love On The Border’s medium salsa)
• 3 oz. cheddar or colby-jack cheese, shredded
• light sour cream (to serve)

Directions:

1. Spray an 8×8 pyrex casserole dish with cooking spray.
2. Place one tortilla on the bottom.
3. Add 1/3 of your taco filling.
4. Add 1/3 of your jar of salsa.
5. Add 1 oz. of the shredded cheese.
6. Repeat in this order, until you’ve used all ingredients.
7. Bake at 350 degrees for 30 minutes or until the middle is warmed through (it’ll take less time if you’re making the taco filling fresh for this dish–so then just bake until the cheese is melty)
8. Serve with a dollop of sour cream on top.

Printable version.