Carol Hurst from Olde Town Spice Shoppe shares her recipe for Mexican Lasagna .
1 Package flour tortillas, can be any size
1 lb of ground meat (can be turkey or beef)
½ cup water
2 tsp smoked paprika
1 tsp cumin
1 Tbsp chili powder
1 tsp kosher salt
1.5 cup Shredded cheese (you can use Mexican Cheese, Cheddar Cheese, etc- the kind or the shred doesn’t really matter)
1-15oz can of Beans- (can be black beans, pinto beans, refried beans)
1-14.5oz can of diced tomatoes
1 tbl of Snappy Girl Salsa Mix
Toppings as desired: guacamole, sour cream, black olives, etc.
Simmer the ground meat until browned. Drain fat and add ½ cup water and paprika/cumin/chili powder. Simmer.
Add the tbl of Salsa Mix to the can of diced tomatoes.
Spray an 8x12” baking dish with cooking spray. Assemble the ingredients, layering as with Italian lasagna. First put 1/3 cup of the salsa/tomato mixture on the bottom . Add a layer of tortillas, tearing ones apart as necessary to fill in the corners. Add ½ can of beans atop the tortillas and sprinkle on ½ cup of cheese. Repeat all for a second layer. Add one more layer of tortillas and remaining cheese to top it all off. Cover dish with lid or foil.
Place in a 350 degree oven for 20 minutes, removing the lid/foil for the last 10 minutes so the top can brown up. Cut in to servings and dish up along with a salad for a complete meal.