Mexican Lasagna

One of my favorite things about lasagna is how you just have to get a bunch of ingredients together, stack them up in a pan, and bake everything. That's my kind of dinner! But have you ever tried Mexican lasagna? So good! And it takes half the time to bake. Even better! I like this dish because it's a lasagna, but it has that Mexican flare. This recipe is sure to become a family favorite and something the kids will even like to help put together. And they'll like to eat it even more! Thanks to my sister-in-law, Tacie, for this great recipe! It's delicioso!

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(Thanks to recipegoldmine.com for the picture! I would use the recipe from that website for this dish, but this one is just so much more simple. And simple is what I like!)

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from the kitchen of

Tacie Barduhn

Ingredients

• 1 lb. ground beef
• 6 corn or flour tortillas (size 10 inches)
• 2 c. shredded cheese (Mexican blend is yummy!)
• 12 oz. chunky salsa
• 1 c. sour cream
• 16 oz. refried beans
  

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Directions

1. Brown the ground beef and drain the grease from the pan. Add 1/2 c. salsa to the beef mixture and set aside.
2. Pour 1/2 c. salsa onto the bottom of a 10 inch pie dish. Top it with 3 tortillas, spread half the beans over the tortillas, then half the meat mixture over the beans. Then top that layer with half a cup of sour cream and 1 cup of cheese. Repeat the layers one more time till your ingredients are out.
3. Cover the pan with foil and cook for 25 minutes at 400 degrees.