Saturday, October 31, 2015

Mexican Lasagna, Spanish Rice, & Elephant Ears~ Day 31

 Mexican lasagna

landing page picture

As I’m sure you can tell, my family loves Mexican food, so I try hard to fix different dishes that can be labeled as that. Today is going to be an easy dish called Mexican Lasagna. If you have tortillas and all the fixings for tacos, this will be an easy one to create. It’s just a layering thing and pop it all in the oven!

mexican lasagna (2)

Mexican Lasagna

3 T olive oil
2 lbs ground beef or chicken
2 T chili powder
2 tsp. cumin
1/2 onion, chopped
15 oz black beans, drained
1 c. taco sauce
1 c. corn (frozen)
8 tortillas
2 1/2 cup. shredded cheese
Taco toppings

Preheat oven to 425
Put oil in saucepan with meat, seasons and onion. Brown meat.
Add taco sauce, beans and corn. Heat 2-3 minutes. Season to taste.
Build lasagna in layers of meat, tortillas, cheese. Repeat.

Bake 12-15 minutes. Top with sour cream, lettuce, tomatoes, salsa, guacamole, olives, etc.

I paired this with a big bowl of homemade spanish rice.

spanish rice

Spanish Rice

2 T olive oil, heat
Pour in 2 cups white rice
1 chopped onion
Sprinkle with garlic, salt, pepper, cumin, and paprika.
Pour in 4 cups water, 4 chicken boullion cubes
1/2-3/4 c. salsa
Let simmer.  Cover on low for 20 minutes!

And, a meal like this wouldn’t be complete without a crunchy elephant ear! My kids love it when mommy makes these.

elephant ears

Just cut tortillas in half and then each half in thirds. Deep fry in oil and shake in cinnamon sugar!