Tuesday, August 23, 2011

Mexican Lasagna - it's magic!

The magic is the fact that even after cooking the guacamole stays green - I've always marveled at this.

Mexican Lasagna serves about 6

1 pound ground beef
1 package taco seasoning
1 cup tomato sauce
package of soft taco sized flour tortillas
2 cups shredded cheddar or montery jack cheese
2 avocados mashed with s&p and teaspoon of lemon juice

In a large skillet brown the beef. In a small bowl combine 1/4 cup tomato sauce with tablespoon of taco mix - save for later. Mix the rest of the sauce and seasonings into the beef with about a 1/4 cup of water and let cook another 10-15 min. In another pan fry the tortillas in a little oil until lightly browned on both sides and put in between paper towels. Lightly grease a non-stick round cake pan and place in 1 tortilla (I usually cut into quarter moon slivers an extra tortilla to cover the bottom of the pan and each other layer). Next put 1/2 of the ground beef and sprinkle with a third of the cheese. Top with another tortilla then spread the layer of guacamole. Add another tortilla and the rest of the beef and sprinkle with 1/3 cheese. Top with last tortilla and spread on the reserved tomato sauce and sprinkle with remaining cheese. Bake at 350 degrees for about 30 min, or until bubbly and browned on top. Serve with a dollop of sour cream.

Post Note: This is another recipe from the very beginnings of my cooking adventures! I just love a good casserole!

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