Sometimes, we are so cramped for time and often, if you are like me, you do not want a huge clean-up after dinner. Cooler days are here and I don’t mind turning on the oven. Another easy, family favorite is my Mexican stacked lasagna. My kids think it is delicious and I am happy to provide them with a meal that has protein, starch, vegetables and dairy.
Mexican Stacked Lasagna Serves 4
1 pound of ground hamburger, diced chicken or meat substitute
1 medium onion-diced
2 tbsp olive oil
1 packet of Taco Seasoning Mix or make your own here.
1 4oz can diced green chilies
1 12oz jar/can of enchilada sauce
3 tbsp diced black olives
12 oz Mexican shredded cheese
Tortillas-my kids prefer flour
Preheat oven to 350 degrees F.
In a large skillet brown the meat and the onions. Add the taco seasoning mix and prepare as directed and set aside.
In a baking dish, I use a glass pie plate, add a couple of tablespoons of enchilada sauce to coat the bottom of the dish. Add a tortilla. Spread a tablespoon of green chilies on the tortilla. Next layer on a 1/2 cup of meat. Top with a sprinkle of black olives. On top, sprinkle a handful of cheese and drizzle the top with a few tablespoons of enchilada sauce. Then add a tortilla and repeat the process again until you have used 5 tortillas. Top the final tortilla with the remaining enchilada sauce and finish it off with cheese.
Bake for 30 minutes until the edges are bubbly.
Serve hot and top with lettuce, salsa and sour cream. I love hot sauce and jalapenos too, the hotter the better!
This post is linked up to Deborah Jean’s Dandelion House Farm Girl Blog Hop.
Photo Credit: Tilly’s Nest