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Mexican Lasagna

Have you ever been eating one thing and thought about how you can make it different? I have. We don't eat very much actual lasagna in our household, but I was thinking one day that I could easily make a "Mexican" version of lasagna. I tried it, and found out that this was a thing before I thought of it. Oh well. This is my version. Hope you enjoy it!

Mexican Lasagna
1/2 pound ground beef
1 8 oz can tomato sauce
1/2 packet taco seasoning (or DIY your own using the recipe here)
1 can red beans, drained and rinsed
1/2 cup chopped green pepper 
1/2 cup salsa (plus a little extra for top tortilla)
Flour Tortillas
Shredded Mexican Blend or Cheddar Cheese

Preheat oven to 375 degreees.

Brown ground beef with pepper. Drain. Stir in tomato sauce, beans, 1/2 cup salsa and taco seasoning.  

Let simmer for about 5 minutes until everything reduces down a little bit.

I use a 8" cake pan because it fits the taco size tortillas perfectly. Gather the remaining ingredients together. Now it's time to start layering.

Spread a thin layer of meat mixture on bottom.

Then a layer of cheese.

Then a tortilla. Repeat until all of meat mixture is gone.

Place the last tortilla on top and spread with remaining salsa. Just a thin layer will do. This keeps the tortillas from drying out.

Cover loosely with foil and bake for 20 minutes. Remove foil and bake another 5 minutes if needed to make sure cheese is melted.

Add your favorite taco toppings and enjoy!

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