2013 Week 18 – Mexican – Mexican Lasagna

So my roommate and I usually have tortilla shells on hand (flour or corn) and we always put whatever we have as leftovers into the shells and basically have leftover tacos.  This week, a saw mention of a Mexican Lasagna in one of my emails, and thought, perfect and how fun!

Instead of pasta sheets, I used corn tortilla shells as the pasta layer.

You can see some layering action there.  I made some meat sauce with taco seasonings and tomatoes.  Then sauteed some onions and peppers.  There was also a layer of cheese and black beans.

Topped with more cheese, black beans, and jalapenos.  Then baked for 30 minutes at 350 degrees.

Happy Cinco de Mayo!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s