Rob Howard’s Mexican Lasagne

  • 2 pounds ground beef
  • 1 packet Taco or Chili seasoning
  • 1 cup of salsa
  • Shredded cheese. Mexican blend from a package works great or colby-jack & cheddar if you want to shred your own
  • 2 cans of refried beans or double my quick refried bean recipe
  • Jalapenos, sliced (optional, Rob’s wife won’t let him add the japs. 😀 )
  • Flour tortillas

Brown and drain the ground beef. Add 3/4 of the packet taco or chili seasoning and salsa. Taste it. If it needs more seasoning or salt, add more of the seasoning–don’t let it get too salty.

Grab a casserole dish. Put down a layer of half of your ground beef mixture, then a layer of half the heated refried beans–be careful not to disturb the meat too much. Place some jalapeno slices, then tear up some flour tortillas to cover the whole thing. Toss down a layer of cheese. Repeat to make the second layer. You could make a third layer if your cooking dish and excess ingredients allow another one.

Cook at 350 for about a half hour, uncover it for the last five to ten minutes to brown up the top layer of cheese.

I had a couple thoughts on options. You could use chorizo sausage in place of the beef–but skip the seasoning. You could also use any ground meat–ground chicken or turkey would make a reduced fat version. Also note, the pictures here are the one layer variety.


About Joe Graff

President and co-owner of DC based design studio, icon werx, inc. Lived in Thailand for 8+ years (2003-2011). Rheumatoid arthritis and triple joint replacement patient.
This entry was posted in Beef, Main Dish, Mexican and tagged , , , , , , , . Bookmark the permalink.

One Response to Rob Howard’s Mexican Lasagne

  1. Pingback: Quick Refried Bean Recipe | Joe Graff's Recipe Blog

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