New Recipe Resolution: Mexican Lasagna

Casseroles are a good idea for our household because we can have leftovers that don't have to last all week. I can get down with leftovers, but I don't really want to eat the same thing for days and days. 

I had looked up a few recipes for a Mexican-style casserole and kind of combined different ones to make this Mexican Lasagna, which was simple to put together and a good choice for a Friday night. 

What you need: 

- 1 package of corn tortillas

- 1 lb. of ground beef 

- 1/2 onion

- 1 can of refried beans

- 1 can of salsa verde

- 1 package of shredded cheddar cheese

- 1 can of corn

Spices to use: taco seasoning, salt, pepper, chili powder

First, add a little oil to a pan and dice up the onion and saute. Add ground beef and cook all the way through. Add spices to the meat mixture and set aside. Make sure it is seasoned well. Taste it and add as needed.

Spray non-stick cooking spray on the inside of a baking pan. Cut tortillas in half and place in single layer along the bottom of the pan. Add a layer of salsa verde, then layer of refried beans, layer of the meat mixture, layer of corn, and shredded cheese. Repeat the assembly with more layer. 

Bake in oven preheated at 425 degrees for 20-25 minutes. Serve with chips and salsa. 

Next time I make it, I will probably add Monterey Jack cheese and or the Queso Blanco Velveeta for extra spice, flavor, and cheesiness. Also, you most likely aren't going to use the entire package of tortillas, so save the extra for breakfast tacos made with scrambled eggs, veggies, and salsa!

For this recipe...I forgot to take pictures! Gotta get better at that.

Side food note: I've realized I love vegetables roasted. Add olive oil, salt, and pepper to pretty much any veggie and it's delicious. Last vegetable used: cauliflower. I added thyme, seasoned salt, and a little bit of cinnamon. YUM!