The last couple days David had been saying he wanted to make Mexican Lasagna for dinner a recipe he learned about at the American Legion off Carson Street, in Haltom City. Even though I would have preferred regular Lasagna I told David to make this for dinner because everyone likes it and there is usually leftovers for lunch the next day.
Here is the recipe David made last night—and the entire pan disappeared.
🛒 Ingredients:
- 1 lb ground beef which is what we use but you can use ground turkey
- 1 packet taco seasoning we use what ever is on sale
- 1 jar salsa (or homemade) Salsa if you have the ingredients to make it.
- 1 can pinto beans (drained, optional) we use canned beans but you can use Pinto Beans you make or Kidney Beans or Ranch Style Beans
- 1 can corn (optional) which we do not use
- 10–12 small tortillas we use the store brand
- 2–3 cups shredded Cheese (cheddar or Mexican blend) we use the store brand of Fiesta or Mexican Cheese
- 1 can enchilada sauce (optional but recommended) we do not use this
- Preheat oven to 375°F
- Brown meat in a skillet until fully cooked
- Drain grease, then add taco seasoning + a splash of water
- Stir in salsa, beans, and corn (if using)
- Let simmer 3–5 minutes
- In a baking dish, layer:
- tortillas
- meat mixture
- cheese
- Repeat layers until pan is full
- Top with extra cheese (and enchilada sauce if using)
- Bake 20–25 minutes until bubbly
- Let sit 5–10 minutes before cutting
You can use Sour Cream or Lettuce to top the casserole off if you like.
💡 Mom Tip:
This reheats great and tastes even better the next day (if there’s any left).
I like this because its a one pan meal. #Kidfriendlymomapproved #cookonceeattwice
Thank you,
Glenda, Charlie and David Cates
