Mexican Lasagna

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Our Group 244 C had a Potluck party recently --- and we feasted on pulled pork, bloomin' onion bread, meatballs with sauerkraut, chips n' dips....and the best of 'em all was my friend Pedro's Mexican Lasagna. Layers of soft, spongy corn tortillas in between salsa-flavored ground beef and beans, topped with guacamole and sour's yummy, filling, tastilicious and "hallelujah" awesomeness. Pedro, oh Pedro, you make me want to do this dish every weekend. Pedro gave me tips on this lasagna creation: cut edges of round corn tortillas to form squares (easy to layer them in a rectangular 13 x 9 Pyrex dish), and sprinkle grated cheeses on tortillas before adding filling mixtures of ground beef, salsa and beans. Pedro added it is okay to do this with good hearthy chili for the filling.


  • 2 Pounds ground beef, cooked until brown and drained well
  • 1 green bell pepper, diced
  • 1 large onion, diced
  • 1 Tablespoon minced garlic
  • 1 can (16 oz) black beans, rinsed and drained well
  • 1 can (16 oz) chili beans, rinsed and drained well
  • 1 can (29 oz) tomato sauce
  • 1 jar medium salsa (about 2 cups)
  • 1 Tablespoon chili powder
  • 1 Teaspoon cumin powder
  • 1/4 Teaspoon crushed red pepper flakes
  • salt, black pepper, sugar to taste
  • corn tortillas, trimmed
  • shredded Mexican cheese
  • 1/2 block of cream cheese, sliced
  • Iceberg Lettuce, tomatoes, cilantro, green onion and sour cream for toppings/sides

Watch the video: Λαζάνια με κιμά μπολονέζ και Eύκολη μπεσαμέλ της Αργυρώς. Αργυρώ Μπαρμπαρίγου (August 2022).