Tuesday, May 25, 2010

Tex-Mex Lasagna

This week was my pick for our facebook group's ROTW. I decided to go with a recipe I found for Tex-Mex Lasagna. It was really good and my whole  family liked it! I did make a few changes which are shown in bold. I made one lasagna for our dinner tonight and 2 additional lasagna's in an 8X8 pan for later use. I'm trying to make more meals that can be put in the freezer. I'll explain how you can make freezer meals later this week! It cost me about $7.00 to make 3 small lasagnas, which feeds our family of 4. Add a side of beans and that's only about $3.00 a meal!


  • 1  pound  lean ground beef
  • 1  cup  frozen diced onion, red and green bell pepper, and celery(I chopped 1/2 cup fresh onion, and omitted the peppers and celery)
  • 3  garlic cloves, minced
  • 1  tablespoon  chili powder
  • 1  teaspoon  salt-free chipotle seasoning blend(I didn't have this on  hand. I sprinkled some garlic powder, onion powder, cumin, salt and pepper)
  • 1  (24-oz.) jar mild salsa( I used hot salsa. It was HOT, but yummy)
  • 1  (15-oz.) can dark red kidney beans, drained(I used a can of seasoned black beans)
  • 1  (10-oz.) can enchilada sauce
  • 1  (10-oz.) package frozen whole kernel corn, thawed(I used 1 can of ranch beans, since I knew my family would rather not have corn in it)
  • 16  (6-inch) fajita-size corn tortillas(I cut these into 1 inch pieces to make it easier to layer)
  • 4  cups  (16 oz.) shredded Mexican four-cheese blend
  • Toppings: sour cream, chopped tomatoes


1. Cook first 5 ingredients in a large nonstick skillet over medium-high heat, stirring often, 10 to 12 minutes or until vegetables are tender and beef crumbles and is no longer pink.
2. Stir in salsa and next 3 ingredients. Cook 5 to 10 minutes or until thoroughly heated.
3. Layer 1 cup beef mixture, 2 tortillas (overlapping edges), and 1/2 cup cheese in a lightly greased 7- x 5- x 1 1/2-inch baking dish. Repeat layers once. Repeat procedure with 3 additional 7- x 5- x 1 1/2-inch baking dishes. Cover dishes with nonstick aluminum foil.
4. Bake, covered, at 350° for 30 minutes; uncover and bake 5 more minutes or until bubbly. Let stand 10 minutes before serving. Serve with desired toppings.
Note: To use a lightly greased 13- x 9-inch baking dish, prepare recipe through Step 2. Omit 4 corn tortillas. Layer one-third beef mixture, 6 tortillas (overlapping edges), and 2 cups cheese. Repeat layers with one-third beef mixture, remaining 6 tortillas, remaining beef mixture, and ending with remaining 2 cups cheese. Bake, covered, at 350° for 40 minutes; uncover and bake 10 more minutes or until bubbly. Let stand 10 minutes before serving.

Recipe courtesy of MyRecipes.com

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