I talked about this recipe on facebook on Tuesday. Posted the picture and wanted to make sure I got the recipe posted to go with it.
Now I have a recipe in the weekly meal plans on week 14 for Mexican lasagna but this isn’t it. That one is much more lasagna’ey (like that word?). This one is only being called lasagna for lack of a better word to describe the layered casserole. It’s cheap and it’s delicious. Even though I can’t have dairy you just know I had to try a couple of bites.
The best part of this recipe is I didn’t spend a dime on it. You probably have the ingredients in your pantry and fridge as well. I have been buying the giant bottles of cheap salsa for cooking. It’s brilliant for recipes such as this. I literally put this together in 5 minutes and tossed it in the oven for another 35.
The refried beans I used were homemade. I’ve stopped buying any canned beans in the last year once I figured out how easy it was to make my own. I always have pre-soaked beans of assorted varieties in my freezer that have soaked a minimum of 24 hours. By cooking them down with my homemade chicken stock I know these are no fat and no salt as well. Just full of flavor. Guess I better get on that recipe as well huh? lol I’d love to see the break down on how much it costs me to make.
I’ve gotten in the habit of having onions, peppers and tomatoes diced up and ready to use in containers. You’d be amazed at how much time this saves and then how much more you use them! That green salad at night is super quick when you just grab the containers and take the lids off for people to put on top. Then when I throw together a recipe like this they are ready to toss in. Considering how many small containers we have from the lunchmeat each week I can cut up just about any veggie on the planet to store in the fridge for quick access.
This recipe can be made with any leftover taco meat. Ground beef, ground turkey or some shredded meats, it all works great. Plus this recipe is so simple that it’s easy to put your signature on it with the extras. Then for those picky eaters in your house they didn’t know it’s leftovers. See, I’ve preached that you can repurpose leftovers so they wouldn’t know.
If you want to freeze this recipe, just cover tightly with the aluminum foil and freeze at the main cooking portion in the recipe.
Without further ado, here’s the recipe:
- 9 corn tortillas, 6 of them cut in half
- 2 cups salsa
- 1 can sliced olives, amount depends on your family
- ½ medium onion, diced
- 1 16oz can refried beans or 2 cups homemade smashed beans
- 1½ cups taco meat
- 2 cups shredded cheese
- Preheat oven to 375 degrees
- Spread ½ cup salsa in bottom of 8x8 square non-stick baking pan.
- Place 4 halves of tortillas along edges of pan, straight edge to straight edge and trying to get the corners. Place a whole tortilla to cover the center. Just trying to make a full layer.
- Gently spread beans on top of tortillas. Being careful not to move tortillas.
- Sprinkle onions, half of olives and 1 cup of cheese over beans.
- Make another layer of tortillas as you did before.
- Put ½ cup of salsa on top of tortillas making sure to get the edges and corners. You do not want crispy tortilla edges as they are inedible.
- Add your taco meat on top of this layer along with the second half of the olives.
- Make another layer of tortillas.
- Pour the last cup of salsa on top in an even layer.
- Cover with aluminum foil and bake for 30 minutes.
- Uncover and sprinkle last cup of cheese on top.
- Bake uncovered for another 5-8 minutes until goey and melted.
- Let sit for 5 minutes before cutting into 6 portions.
- Serve with side salads and sante fe vegetables. This is also yummy with slices of avocado on top and some sour cream if you aren't worried about the extra calories.
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
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