Mexican Lasagna

It's no mystery that I love Mexican food. Tacos are a staple in my diet, and definitely one of our go-to meals when we need something in a pinch. But when Darrell came home with a 18-count bag of leftover tortillas from a work function, I was a little overwhelmed. Eighteen tortillas is a lot of tacos, no matter how good they are. So, I consulted the handy dandy internets, and BAM--we had our solution. Mexican Lasagna. It was an effective and delicious way to get rid of the bulk of those tortillas, and we liked it so much we'd even buy a big bag ourselves just to make it again!

Not exactly the most photogenic dish; it tastes way better than it looks!

Mexican Lasagna
(adapted from here and here)


1 lb ground beef
1 onion, chopped
1 red pepper, diced
1 packet taco seasoning
1 can black beans, drained
2 cans diced tomatoes with green chiles, drained
1 can enchilada sauce
3 cups shredded sharp cheddar cheese
1/4 to 1/2 cup salsa
12-15 small flour tortillas

In a large sauce pan, brown meat with onion. Add pepper and saute briefly. Stir in taco seasoning, black beans, diced tomatoes, and approximately half the enchilada sauce (transfer mixture to a large bowl if necessary). Spread the salsa on the bottom of a 9x13 pan (to keep the tortillas from sticking). Lay down a layer of tortillas, top with half the meat, sprinkle with a third of the cheese, and repeat. After the second layer of meat and cheese, top with third and final layer of tortillas, and then cover the tortillas with the remaining cheese and enchilada sauce. Bake in a 375* oven for approximately 25 minutes.

I couldn't resist taking a picture of the fun layers!