Tuesday, July 7, 2009

More Clean-Out the Pantry: Mexican Lasagna

In an effort to clean out more of the pantry, I came up with this wonderful Mexican feast! It was so easy and just PERFECT! Layered tortillas with meat and CHEESE? What could possibly be better? I find that all you really need is sour cream on top but feel free to add guac or anything else you'd add to tacos or burritos and it would be YUMMY!


1 lb ground beef
1 c picante sauce

1 c salsa
1 can (16 oz) refried beans
1 envelope taco seasoning
1 c ricota cheese

4 flour tortillas (10 inches)
2 c shredded Mexican cheese


1. Preheat oven to 375°F. In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in salsa , beans, and taco seasoning; heat through.

2. Spread sauce in a greased 13×9-in baking dish. Layer with 2 tortillas, half of the meat mixture and Ricotta cheese.

3. Top with remaining 2 tortillas and meat mixture. Bake for 30 minutes. Uncover; sprinkle with remaining cheese and bake 10-15 minutes more or until cheese is melted. Let stand 10 minutes before serving. Garnish with sour cream, olives, guacamole and tomatoes if desired.


nooschi said...

That lasagna looks really good. Nice change from the traditional lasagna. I would definitely use guac instead of sour cream. Was never a big sour cream fan.

Cookie said...

Guac would've been a great addition! I love making guac but we always end up with a lot left over and it goes bad. :(

Jessica@Foodmayhem said...

I love when you can clean out your fridge with one dish!

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