Hello folks and welcome back to the All Things Southern kitchen. If I said lasagna most people would picture the classic pasta, red sauce, and cheese version. We like that one, too, of course. However, I made a Mexican Lasagna the other evening and the man and I, well, we may have hurt ourselves. Let me walk y’all through it.
“Shellie’s Mexican Lasagna”
12 (6 inch) corn tortillas
1 pound hamburger meat, cooked and drained
1 (15 ounce) can pinto beans
1 (10 ounce) can enchilada sauce
1 can Rotel tomatoes
1 can diced green chilies
1 can diced black olives
8 ounces Monterey Jack cheese, grated
2 cloves garlic, minced
1 teaspoon cumin
dash of hot sauce
Black pepper to taste
Friends, I am happy to share this one with y’all. I sort of invented it with what I had on hand. (I do that a lot!) This is super easy. We’ll just assemble our ingredients and layer it up, lasagna style.
Ready? Place six tortillas on the bottom of a greased casserole dish. Spread half of the meat, chilies, olives, enchilada sauce, Rotel tomatoes and cheese across the tortillas and repeat. And– that’s it!
Bake for 40 minutes in a 350 degree oven. I served it in squares a top a bed of lettuce and sprinkled it with green onions and fresh cilantro. Have mercy! That’s my Mexican Lasagna and it’s good eating, from the All Things Southern kitchen to yours!