If you’re look for something new and a way to use up the last of ingredients this Mexican Lasagna is just for you!
This is to make in a 9×13 casserole dish.
Ingredient:
- 1 cup (or can rinsed and drained) black beans
- 1 can of corn
- 2-3 cups of meat (or extra firm ‘fried’ tofu)
- 8 oz block of cheese shredded (used mozzarella this time but colby jack is awesome)
- 1/2 cup salsa
- 4-6 tbls taco seasoning
- 1-3 cup water
- 9-10 soft flour taco shells (burrito size more if the smaller ones)
- 3/4 cup Feta ****opional but we normal have Feta on hand and it’s a great addtion
Directions:
In a large pan add the meat, corn, beans, taco seasoning, salsa, and water and let get to a nice simmer. While that is doing it’s thing shred your cheese and get the bottom of your pan covered in a layer of the soft shells. You’ll need to ripe them up to make them fit as needed.
Then you just spoon on 1/3 of the mixture and sprinkle on 1/3 of the cheese(s). then repeat this 2 more times. It’s best to leave the top with the filling and cheese and not taco shells as it burns and doesn’t turn out as well. Cover your dish with foil and place in a 375*F oven for about 30 minutes.
The longer you let it cool the easier it is to cut and serve. It’s just like regular lasagna in that regard.
We love to smear sour cream on top of ours once served. My husband also likes to add hot sauce also.
Some other additions could be cilantro, lime wedges, and more fresh salsa.
This is a get recipe to have on hand to use up the last of a rotisserie chicken and the last of the salsa.
Till then God Bless and Enjoy!
~Just Your Average Mama