Lanette’s Lazy Mexican Lasagna
Written by Jim Bartlett on February 4, 2021
Jim Bartlett is in for Lanette this week. Here’s a Lazy Recipe from his kitchen!
Ann Bartlett’s Lazy Mexican Lasagna
One pound taco seasoned ground meat, cooked and drained. (You can buy pre-seasoned raw ground meat, or buy the packet of taco seasoning that you prefer and make your own.)
One can refried beans (fat-free works just fine)
Large flour tortillas (8 to 9″ across)
Mexican shredded cheese (any Mexican cheese will work)
Put one tortilla in the bottom of a round cake pan. Top with a layer of meat and a layer of cheese. Put in another tortilla and press down all around. Spread a layer of beans on the tortilla and sprinkle more cheese, and then top with another tortilla. Again press down to compact each layer. Then add another layer of meat and another layer of cheese. Top with a final tortilla, and press down. Cover with foil and bake at 350 degrees for 25 or 30 min until the cheese is melty. You could put jalapeno slices in the layers too if you like. Or just about anything else. This whole recipe started as an experiment, so go nuts. Cut into four or six slices, like a pie. Serve with any of your favorite nacho toppings (salsa, sour cream, guac, etc.) There will be leftover meat and beans. We just make a second one a few days later. You can also make this in a 9-by-13 pan. Cut the tortillas in half and layer with the cut edge along the edges of the pan. This would probably use up all the meat and beans in one dish.