Mexican Lasagna

Put in layers in a skillet and pop in the oven for 20 minutes or so.

Enchilada sauce

Flour tortilla cut to fit the pan

Cooked ground beef

corn, olives, etc.

shredded cheese

Enchilada sauce

Repeat layers until you get to the top of the skillet.

Enchilada Sauce recipe:

canned tomato sauce-add 1/2 water per can of sauce

add 1 tablespoon of olive oil per can of tomato sauce

add 1/4 cup of flour per can of tomato sauce

whisk smooth and add

1 teaspoon of cocoa powder

add some dried leaf basil, garlic powder, and chili powder to taste

(about a teaspoon of each per can of tomato sauce)

cook over medium heat until thick

can be used cold to set up casseroles

it will cook in the baking

Published in: on July 10, 2010 at 10:04 am  Comments (1)  
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One CommentLeave a comment

  1. REALLY? Is that it? This looks delicious; I was expecting much harder instructions! This looks like something I could really do!! And I love Mexican food–yummy. The iron skillet photo just makes this all the more appetizing.

    Thank you very much for sharing this! I look forward to trying it. 🙂

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