Saturday, September 17, 2016

Easy Mexican Lasagna


Re-post 


6-19-15
I love to use whatever I have in my kitchen, pantry or refrigerator and create something easy.  So today I did just that and it was absolutely delicious and was prepped and baked one, two , three!

Leftovers for tomorrow's lunch or freeze them in pieces for later. :)

Wrapped and ready for easy lunch or freeze in bag after wrapped.  Thaws in refrigerator overnight. 

1 1/2 lb. ground beef
1 jar mild organic salsa or your choice
1 small onion grated
4 oz. softened cream cheese
1/2 to 3/4 sour cream
6 to 8 tortillas cut in half
1 small can Hunts sauce
1 cup shredded sharp cheddar cheese


Brown meat in oil with onion, salt and pepper.  Add 1/2 jar salsa and set aside

Mix softened cream cheese (use microwave for a few seconds if necessary)and 1/2 to 3/4 cup sour cream. Set aside.

Mix the other half jar of salsa with the Hunts sauce. Set aside.

To assemble.  Place some of the meat/salsa mixture in bottom of 13x9 in. pan. Lay cut tortillas to fill as much space as you are able to.  This is not a perfect fit so just layer to the best of your ability and  don't get frustrated. Also double the recipe for a large family.  It's just the two of us so this size pan was fine.

 Add some of the meat mixture then add another layer of tortilla strips/pieces (I cut a tortilla in half and then quarter) and then by spoonfuls add some of the softened cream cheese mixture.  Continue layering tortilla, meat, cheese and finally the top layer of just tortilla.  Top with the other half jar of salsa and sauce mix.  Sprinkle shredded sharp cheese and cover.  Preheat oven to 350 degrees.  Cover lasagna and bake approximately 30 minutes. Remove covering and bake an additional 5 to 10 minutes until cheese has melted.  Wait 5 minutes and cut in pieces. This is really Tasty!




9-17-16


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