The New Mexican Lasagna For 2020
How To Prepare Mexican Lasagna
- 1 lb ground beef
- 2 cups onion, chopped
- 4 garlic cloves, minced
- 2 cups salsa I used half mild, half medium
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (16 oz) refried beans
- 1 can (10 oz) green enchilada sauce
- 1 can (4 oz) diced green chilies
- 1 packet taco seasoning
- 6 flour tortillas (10 inches)
- 3 cups Colby Jack cheese
- 2 cups crushed tortilla chips
- diced tomatoes
- sour cream
Cook the minced meat and onions in a large skillet over medium heat until the meat turns brown and is no longer pink. Add the garlic while stirring. Cook another 1 minute.
Set the heat to a minimum. Add sauce, black beans, grilled beans, enchilada sauce, diced green peppers and tacos spices. Heat until warm.
Preheat the oven to 375 ° F. Grease a 9 “x 13” pan. Add 1 1/2 cups of the meat mixture to the pan. Spread on the bottom of the pan. Put 2 tortillas on the meat mixture. Add one-third of the remaining meat mixture to the tortillas and 1 cup of cheese. Repeat the levels. Fill in the rest of the tortillas and the meat mixture.
Cover and cook for 30 minutes. Discover. Cover with chopped cheese and tortilla chips. Bake 10 minutes or until cheese is melted.
Garnish with olives, sour cream, guacamole, tomatoes and cilantro.
1 piece: 448 calories, 19g fat (9g saturated fat), 57mg cholesterol, 1240mg sodium, 43g carbohydrate (3g sugars, 8g fiber), 22g protein.