I have been wanting to create a Mexican themed lasagna for some time now. I love any kind of lasagna and of course Mexican food is a favorite around our house too. I apologize for the lack of a photograph, I just realized that my digital camera needs new batteries. Here is the recipe.
Mexican Lasagna
1 lb. ground beef
1/2 package taco seasoning (or use a combination of salt, pepper, garlic, oregano, cumin and chili powder to your taste)
1/2 c. water
4 cups refried beans (I used homemade but you can use canned, just make sure to heat them up with a little milk mixed in to loosen them up)
1 bottle taco sauce (or you could use salsa)
1 small can tomato sauce
1 can diced tomatoes
1 lb. cheddar cheese, grated
9 no-boil lasagna noodles
Brown ground beef with taco seasoning and water. Mix taco sauce, tomato sauce and tomatoes in a bowl. In a 9 x 13 pan, spread a little of the taco sauce mixture. Next add 3 lasagna noodles, then 1/3 of the refried beans, 1/3 of the meat and 1/3 of the cheese. Repeat layers starting with the taco sauce mixture and ending with the cheese until all the ingredients are used. Cover dish with a double layer of foil. Bake at 425. for 1 hour. I always set a cookie sheet on the bottom oven rack in case of any drips. Serve with diced scallions, chopped cilantro and sour cream.
Mexican Lasagna
1 lb. ground beef
1/2 package taco seasoning (or use a combination of salt, pepper, garlic, oregano, cumin and chili powder to your taste)
1/2 c. water
4 cups refried beans (I used homemade but you can use canned, just make sure to heat them up with a little milk mixed in to loosen them up)
1 bottle taco sauce (or you could use salsa)
1 small can tomato sauce
1 can diced tomatoes
1 lb. cheddar cheese, grated
9 no-boil lasagna noodles
Brown ground beef with taco seasoning and water. Mix taco sauce, tomato sauce and tomatoes in a bowl. In a 9 x 13 pan, spread a little of the taco sauce mixture. Next add 3 lasagna noodles, then 1/3 of the refried beans, 1/3 of the meat and 1/3 of the cheese. Repeat layers starting with the taco sauce mixture and ending with the cheese until all the ingredients are used. Cover dish with a double layer of foil. Bake at 425. for 1 hour. I always set a cookie sheet on the bottom oven rack in case of any drips. Serve with diced scallions, chopped cilantro and sour cream.