What's For Dinner: Mexican Lasagna

Welcome!

Welcome to my personal recipe share page. All the recipes found here are all tried and true. Some have been shared by friends and some are old family recipes. Others I've found on cooking sites, web pages and in cook books. All have been tweaked to my families liking. Please note that I don't create my own recipes and I'm not taking credit for others recipes. I'm simply sharing what has worked for us and sharing our favorites. Since I know how much I enjoy new and exciting recipes, I thought I would share them with the world! I get tired of making the same dish time and time again. It's true that while something is worthy of being enjoyed frequently, the same rotation gets old fast. The recipes you will find here, for the most part, are simple to create with easy to come by ingredients. While there may be the recipe that requires a little more effort, I can assure you that it will be worth it. There will also be plenty of crock pot creations for you to choose from. I hope that you find something here that appeals to you and that you will share your favorites with me. Enjoy and Bon Appetite!

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Tuesday, May 10, 2011

Mexican Lasagna

(This is by far, one of the BEST recipes EVER. My friend Alicia gave me this one many moons ago, probably about 8 to be exact! I’ve loved it ever since. In fact, Kevin asks for this specifically! When we moved to VA and were staying with a friend, Kevin asked for this, but all of our personal things were packed away in storage, along with my recipe book. I tried another recipe, but it just didn’t cut it. If you love Mexican food like I do, give this a try! It’s also EASY and FAST which is always a plus!)

1 lb ground beef

1 (14 oz) can tomato sauce
1 (14 oz) can black beans, drained and rinsed
1 (14 oz) can corn, do not drain
2 tbsp chili powder
2 tbsp minced onions
1 tsp ground cumin
1 tsp garlic salt
½ tsp oregano
1 can (4 oz) green chilies, do not drain
6 whole wheat tortillas (8 inch)
2 cups shredded cheddar cheese

Cook beef and drain. Add tomato sauce, beans, corn and chilies. Stir in chili powder, minced onions, cumin, garlic salt and oregano. Boil. Reduce heat and simmer 15 minutes, uncovered. Place 3 shells on the bottom of pan, half the meat sauce and half the cheese. Repeat. Bake on 350 for 30 minutes.

I serve this with sour cream and salsa.