Happy New Year Friends! I am still in shock that we are in 2014. But it has arrived and I am welcoming it with open arms. Mostly because I want to look at the bright side of life! Sing with me … Monty Python … Always look on the bright side of life… okay now that it out of my system.
How are your New Year’s Resolutions or “Intentions”? Or have you decided against them? Tracy from Shutterbean has a great list of intentions, if you want some inspiration. I have a few themes that I am focusing on this year; Health & Energy, Home, Financial Stability, Blogging and Leisure & Play. But overall I really want to listen to myself; what works, what does not work and be easier and kinder to myself.
Now on to today’s recipe, Mexican Lasagna. This is one of our go to dinners. A different take on taco night. It has similar ingredients and of course our homemade taco seasoning. We love it for a regular night dinner but have also doubled the recipe for potlucks to rave reviews. Just don’t tell me team at work because I have not made it yet for work potluck. I will soon … promise.
- 1 pound Ground Beef
- 2.5 Tablespoons Taco Seasoning, divided
- 1 (15oz) can Diced Tomatoes, not drained
- 1 (15oz) can Corn Kernels, drained
- 6 Soft Taco Size Tortillas
- 1.5 cups Shredded Cheese (we like cheddar or Mexican blend)
- 1.4 teaspoon Paprika
- Preheat oven to 350 degrees
- In a 12 inch skillet on medium heat brown the ground beef until meat is fully cooked, about 5-7 minutes.
- Add 1 tablespoon of the taco seasoning, stir in with beef and toast the spices, about 1 minute.
- Add the can of Diced Tomatoes and can of drained Corn and mix well with seasoned beef.
- Add remaining 1.5 tablespoons of taco seasoning and mix well to full season the beef mixture. Let the remaining liquid cook off, about 5 minutes.
- To layer the lasagna, start in a 3 quart square casserole dish, with a large spoonful of beef mixture (about ¾ cup or ⅙ of beef mixture), top with handful of shredded cheese, then layer a tortilla. Continue layering beef mixture, cheese and tortilla until all beef mixture and tortillas are used, with a tortilla on the top layer. (You should have a small handful of shredded cheese left.)
- Top the final tortilla with the remaining shredded cheese and sprinkle the paprika.
- Bake in oven for 15 minutes for the lasagna to warm and the cheese to melt. Keep it uncovered for a crisp top tortilla layer and cover with lid or aluminum foil for soft top tortilla layer.
- Remove from oven and let sit for 5 minutes.
- Cut into 6 portions and serve. I enjoy mine topped with sour cream or slices of avocado.