Quick Meal: Mexican Lasanga

Tyler and I love Mexican food! We also love lasagna. One night we had made a roast in the crock pot and had tons of left overs. After making philly cheese steak sandwiches for leftovers we still had some roast left over, but not enough to freeze. I thought if we both liked mexican and lasagna, why not try combining the two!

Usually I like to keep tortillas stocked in the cabinet for sandwich wraps, mexican meals, etc. I also try to keep red onions, peppers, cilantro, shredded cheese, and beans stocked because usually most meals we make during the week have those ingredients. If you have these ingredients and are wondering what to make for dinner or lunch one day OR have to use of some meat and veggies that may go bad soon, maybe you want to try mexican lasagna.


Mexican Lasagna

Difficulty: Easy/Medium/Hard
Preparation Time: 10-15 minutes depending on leftovers
Cooking Time: 20 minutes or until bubbly
Serving Size: 6

Ingredients

• left over or fresh meat of choice- I had left over pulled chicken and beef so I used both
• 1 can of re-fried beans
• 1 red onion
• 1 yellow onion
• 1 green pepper
• 1 red pepper
• shredded cheese OR Mexican cheese such as Fresco
• Flour Tortillas
• 1-2 cans of enchilada sauce
• tortilla chips
• shredded lettuce
• sour cream
• salsa
• *avocado-use one if you have it
• *cilantro-optional
• *sazon- optional seasoning- I add a packet to the enchilada sauce, meat, or veggies

For authentic flavor, try this cheese

Add this seasoning to all of your Spanish  & Mexican dishes

Directions:
1.Cut your veggies and saute them so that they are soft.
2. Take the refried beans and spread over the tops of  2-3 tortillas. 
3. In a pie dish, dip each tortilla with the beans individually in some of your enchilada sauce to coat them. (This helps give the tortillas a soft, noodle like consistency when it cooks.)
4. Use a casserole dish and coat the bottom of the pan with enchilada sauce.
5. Add your first layer of tortilla shell with beans and add some meat, veggies, and cheese.
6. Keep building your layers until you come to the top. Flip the last tortilla upside down so that it sandwiches the previous layer. Coat the top of the last tortilla with Enchilada sauce and cheese.
7. Bake covered at 375-400 degrees between 10-20 minutes or until the cheese has melted and browned on top.(Usually what I do is cut all of my veggies at the beginning of the week so I can just pull out what I need for sandwiches or whatever recipe I am making so I do not need to take extra time cutting them)

When its done, I let it sit so that it is not so runny when you cut into it. Add your toppings- lettuce, sour cream, tortilla chips, etc.  last unless you are at a party. If you put all the toppings on  top at home and then refrigerate it, it may taste soggy after reheating it.