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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 272.3
  • Total Fat: 15.4 g
  • Cholesterol: 48.5 mg
  • Sodium: 322.2 mg
  • Total Carbs: 21.5 g
  • Dietary Fiber: 3.7 g
  • Protein: 9.7 g

View full nutritional breakdown of Mexican Lasagna calories by ingredient
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Mexican Lasagna

Submitted by: SBG842

Introduction

My sister's mexican lasagna... may not be the healthiest thing in the world but freezes well and smaller portion with a big green sald would be good My sister's mexican lasagna... may not be the healthiest thing in the world but freezes well and smaller portion with a big green sald would be good
Number of Servings: 18

Ingredients

    corn tortillas
    refried beans, 1 large and one small can
    cream cheese, 1 block
    hamburger, 1 1/2 lbs
    salsa, a small jar
    Sour cream, large tub
    minute rice, 2 cups
    taco seasoning, bout 1/4 to 1/2 the packet
    green yellow red and orange bell peppers, 1 of each (ok green is the least expensive you can really do what ever color of pepper you want)
    Onion, 1 large or 2 smaller ones
    olives, i can sliced should do it, the small cans
    mushrooms, about 10 sliced if there small if there really meaty mushrooms you could prolly do ok with like 5
    ta-kill-ya...tequila, 1-2 shots or whatever you feel like using
    "fiesta" cheese (or anything that has cheddar Colby and jack at least in it), 2-3 cups
    the best baking tin I have found hefty EZ foil loaf pans, giant size. They are throw away and come in packs of 2, pan size 11 3/4in by 5 1/2in and 3 1/4 in deep.

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Directions

Start by chopping the veggies you want to do them fajita style cuts (long strips) on everything once you chopped the peppers onions and mushrooms add the tequila and toss cover in plastic wrap and put in the fridge. Cook up the hamburger straining if you can along the way, bout when you are 1/2 done with the meat add the salsa the whole jar and finish cooking it up. Place in a covered bowl and put in the microwave, don't turn it on just hold it in there. in a good size sauce pan boil the water for the rice once boiling add rice and the taco seasoning, watch it, it has a tendency to boil over. After you have the rice doing its thing start to cook up the veggies hand fulls at a time in clude the tequila at the bottom just be careful if you have and open flame. I say to do hand fulls at a time b/c 9 times out of ten it won’t all fin in one pan but if you add a little at a time it works good just be careful you don't burn the first hand fun keep it on med to low heat you don't really want to sauté them you just want to get them good and heated. Once the bowl that the veggies were in is empty put the done rice into it cover it and let it join the hamburger in the microwave, you can just stack em' it don't really matter. Then in the pan that you did the rice, start heating up your refried beans, oh and whenever the veggies get done just turn off the heat and put it to the back covered to just hang out. When the beans start heating up and it is easier to stir add in 1/2 that block of cream cheese and incorporate it in if there are like chunks don't worry. Ok now all the hard labor is over now pre heat the oven at 350.
Assembly,
ok even though it is a throw away I like to use non-sick tin foil b/c in the end it comes out a lot less messy but it really doesn't matter.
ok 1st put down 6 corn tortillas to cover the bottom, 2nd put a good layer of beans you don't have to spread it corner to corner, 3rd a hefty spoon full of the meat, 4th bout 1/2 the tub of sour cream, 5th a bout 1/2 the rice, 6th the veggies adding the olives on top (don't cook the olives),7th a good hand full of cheese, then top it with another 6 corn tortilla and press down on it to squish all of it together and give you more room. for the second section go in the same order if you run out of one thing its cool just do what you want really hell with the exception of the refried beans being like glue for the base of it you really can do it in any order you want. and with what ever you have left over make nachos....ok then bake it for about 30 min and let rest for a good 45 min to let is all settle
if you get the 2 tin deal I was telling you about you could just double every thing and get it don with the layers and every thing and when it is ready to go in the oven cover it and freeze it, then when you are easy to cook it up take it out pre heat the oven for 350 and make it fog a bout hour and 30 thick a knife in the middle and if it comes out hot your good to go other wise let it stay in for another 15 or so then let it rest for about 20. Ok well I think that is it other than enjoy


Number of Servings: 18

Recipe submitted by SparkPeople user SBG842.






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