CHEESY MEXICAN LASAGNA
Cheesy Mexican Lasagna
1 hour & 5 minutes
– 2 pounds ground chuck – 1.25 ounce taco seasoning – ¾ cup water – 1 cup green onions chopped – 1 cup corn kernels thawed – 16 ounce salsa your choice – 12 corn tortillas 6 inch tortillas – 20 ounces hatch chiles five 4 oz. cans, diced – 1 pound Mexican Blend cheese grated – 10 ounce enchilada sauce mild – Chopped green onions and fresh tomatoes
Preheat oven to 350°F. Cook ground beef in a heated pan with oil. Use a spoon to break into pieces.
Combine beef with taco seasoning, water, and green onions. Stir in salsa and corn.
Spray a pan with non-stick spray. Layer lasagna by placing a layer of tortillas along the bottom.
Top with diced hatch chiles, ground beef mixture, Mexican cheese blend, and enchilada sauce.
Repeat layers twice in that order, topping it all off with cheese.
Cover with foil and bake for 45 minutes. Remove foil and bake an additional 10 minutes.
Serve & enjoy!
Top with chopped green onions and fresh diced tomatoes, if desired. Serve, and enjoy!
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