By far, my favorite kind of food is Mexican, so when my friend Todd suggested that my next post be something Mexican, I jumped at the idea! So…here is my version of Mexican Lasagna. Enjoy!
Start by browning two pounds of lean ground beef. I added 1 teaspoon of ground cumin, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 1/2 teaspoon of salt and pepper.
As the meat cooks, break it up into small pieces.
Spray an oven safe baking dish with cooking spray, and line raw corn tortillas on the bottom.
Spread refried beans on the tortillas. (Thanks Todd for that idea!)
Layer the cooked ground beef next.
Add a layer of shredded cheese, such as a Mexican blend or cojack.
Add another layer of corn tortillas, and continue layers until the top of the dish. If desired, before the cheese layer, you could add black olives, onions, or any other topping you prefer.
Bake at 350 degrees for about 35 minutes.
Top with chopped lettuce, tomatoes and salsa. You could also top with black olives, onions, sour cream or guacamole, depending on your preferences.