Mexican Lasagna

This was a great variation of regular Lasagna. I forget who's blog I found this one, so if it yours please let me know so I can give you credit. The guys loved this and J was taking leftovers to work all week.


Mexican Lasagna
1lb Ground Beef
1 pkg Taco Seasoning
1 14oz can diced tomatoes
6 6" Corn Tortillas
1 c Salsa
1/2 c shredded Cheddar
1 can Black Beans

Preheat oven to 350 degrees. Brown ground beef and drain the fat. Add taco seasoning tomatoes and black beans. Heat thorough. Spoon 1/2 beef mixture in 9x13 pan sprayed with olive oil (or whatever spray oil you use). Place a layer of tortillas over the beef mixture. Repeat layering process once. Top the top layer of tortillas with salsa then top with cheese. Bake for 20 min or unitl hot and bubbly.

Beef Tamale Skillet

Here is another recipe I found from the Cookbook Junkie Blog. I was looking for a quick, easy Mexican type dish and thought this one fit the bill. It was super easy to make and from prep to done in 30 min was great for a quick dinner before evening events. I think the next time around I will play with the seasoning a bit more, and maybe try a specialty salsa.

Beef Tamale Skillet Meal
The Busy Mom’s Make It Quick Cookbook Copyright 2004

1 lb. extra-lean ground beef
2 cups chunky-style salsa
1 11-oz. can Mexicorn, drained
6 white corn tortillas, cut into ½-inch strips
2 tbsp. water
1 ½ cups nonfat shredded cheddar cheese

Spray large nonstick skillet with cooking spray and heat over medium-high heat. Add ground beef and cook, stirring frequently, until beef is browned and crumbled. Add salsa, Mexicorn, tortilla strips, and water; toss to mix. Reduce heat to medium, cover, and cook 10-15 minutes. Sprinkle cheese over top, cover, and cook on medium-low heat until cheese is melted.

Serves 4. We had more like 6 servings Per serving: 396 calories, 6.7g fat, 42g carbs, 39g protein, 61mg cholesterol, 5g fiber, 1377 mg sodium