July 6, 2009

Mexican Lasanga

This was a favorite growing up. We had it often. For years I scraped the topping off of the tortillas because I didn't like it. So, I know first hand that it is almost as good without the topping. Just so you know. . .

Mexican Lasagna

1 lb. lean ground beef
1 small onion, chopped
8 oz. Monterey Jack, shredded
1 small tomato, chopped
6-8 flour tortillas
1 can refried beans
Chopped olives
½ c. salsa

Brown ground beef with onion. Drain fat. Season with cumin, garlic powder, chili powder, salt and pepper to taste. Add salsa and tomato Remove from heat and set aside. Divide one can of beans evenly among flour tortillas. Spread beans thinly over tortilla, sprinkle with olives and cheese. Roll each up and place in greased 9x13. Pour meat sauce over top. Sprinkle with cheese. Bake at 400 for 20-30 minutes.

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