I know it has an official other name, but we thought it tasted like Mexican Lasagna, so we’re sticking with that name at the Hough house. The recipe also called for weird, non-Mexican things like kidney beans and green bell peppers (guess a northerner came up with some of it). I substituted pinto beans and green onions. Oh, and it called for chicken. I made taco meat instead. I’ll stick with my changes when we make it again. It has a lot of layers, but once everything is gathered, it’s a breeze to throw together.
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18 corn tortillas
1 lb taco meat
1 can pinto beans, drained and rinsed
1 jar salsa (16 oz)
1.5 c sour cream
green onions, sliced
1 can sliced black olives, drained
1.5 c shredded Montery Jack cheese
1.5 c shredded cheddar cheese
Grease a 9×13 dish, arrange 6 tortillas. Top with one-third of each of: taco meat, beans, salsa, sour cream, green onions, olives and both cheese. Repeat layers twice.
Cover and bake at 350 for 25 min. Uncover and bake 10-15 min longer or until cheese is melted. Let stand for 10 min. before serving.