mexican lasagna
(1 rating)
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I have made this with cooked chicken, just boil your chicken, and pull it into pieces with your fingers, or cut it up. Instead of water, use your chicken drippings. I pour the ground beef drippings over my dogs food. You may use vegetable oil or bacon drippings, instead of avocado oil Serve with sliced avocado. tomatoes, and sour cream or guacamole. If you like it spicy, add 1/2 teaspoon of cayenne pepper. Also I always serve this dish with my famous Pinto Beans.... I will add pictures, next time I prepare this dish!
(1 rating)
yield
6 to 8
prep time
1 Hr
cook time
25 Min
method
Bake
Ingredients For mexican lasagna
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1 lbground beef
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1small cancheddar cheese soup
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1sm cantomato paste
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1beef bouillon, cubes
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1onion, large chopped
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4 clovegarlic chopped
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2jalapenos, fresh deveined and seeded
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1 camerican cheese, shredded
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1 cmozzarella cheese, shredded
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12 or 14corn tortillas
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1/2 tspdark chile powder
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1/4 tspground cumin
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1/2 tspblack or white pepper
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1 Tbspavacado oil
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1 cwater
How To Make mexican lasagna
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1Pre heat oven 350 degrees Brown hamburger meat on medium. drain drippings through colander
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2mix soup, tomato paste, bouillon, water, and seasonings, simmer slowly in saucepan, stir often,
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3In your meat browning pan, add avocado oil, onions, garlic, and jalapenos, simmer and toss for 8 minutes, then add your cooked and drained ground beef, cook on medium for 5 minutes, then add your cheddar cheese sauce, mix all together
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4Spray a 9 inch casserole dish with Pam, line bottom with whole tortillas, layer meat sauce, then mozzarella cheese, repeat, top with shredded American cheese. Bake 20 to 25 minutes; or until cheese is melted.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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