What’s for dinner Wednesday: Mexican Lasagna?

As a gift, some friends created a book of all their favorite recipes for me. Today’s dish is from that collection and just may be one of my family’s favorite dishes. It is also a great meal to make for parties and gatherings since it’s a bit of a change from traditional lasagna. For new mamas who are breastfeeding, just be sure to get the mildest salsa and watch out for too many onions and garlic!

6-8 corn or flour tortillas
2 cans of refried beans (we use one pint and one black – mix together first)
12 oz shredded cheese
16 oz salsa
1 small can sliced black olives
1 cup sliced mushrooms
1 small sliced zucchini
1 bell pepper sliced
1/2 cup fresh chopped cilantro

1 pound ground meat (optional – beef, turkey or pork) – brown first
2 fresh tomato sliced

* You can use any veggies you like. You can also add jalapeno, green chili, regular beans, and even ground meats.

In a 9 X 13 pan, layer like lasagna. A little salsa on the bottom, then a layer of tortilla (rip them to fit just right). With a spoon, spread a layer of beans on the tortilla; then veggies, cheese and salsa. Repeat. Repeat again. You can end here, putting lots of cheese, your cilantro and tomato slices on top for presentation. Or you can do one final layer of tortilla before the cheese and toppings.

Bake at 375 for 45 mins

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