We had fish tacos earlier this week, and I wanted to use up the tortillas before they got stale. I assembled Mexican Lasagna for dinner tonight. I don't really use a recipe for this because I've made it many times and make it differently every time depending on what I have in the fridge and pantry. At times, I made it from scratch with all fresh ingredients, but this time, I used mostly cans/pre-packaged ingredients. Mexican Lasagna is very forgiving, so you can vary the recipe to suit your tastes. Here's what's in mine:
1# ground beef
3-4 scallions, sliced
4 oz can chopped green chiles
4 oz can slicked black olives, drained
15 oz can black beans, drained
10 oz package frozen corn
15 oz can Mexican-seasoned diced tomatoes
1 package Taco seasoning
2 cups shredded cheese (Mexican 4-cheese)
Flour tortillas
Brown the meat with the taco seasoning in a large skillet; drain fat. Saute the scallions until soft. Return meat to skillet, and add the other ingredients. Simmer until the mixture thickens and liquid is absorbed.
Place a single layer of tortillas on the bottom of a large baking dish. Spread 1/3 of the meat mixture on top the tortillas. Sprinkle with 1/3 of the shredded cheese. Repeat two more layers of tortillas, meat mixture, shredded cheese. Finish with a layer of tortillas and the rest of the cheese. Bake at 350* for about 45 minutes. Serve with avocado slices, a dollop of sour cream, chopped fresh cilantro or chives.