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Mexican Lasagna

Contributed by: Harriet Lidke, an ECE member from Braham, MN

1 ½ lb. ground beef
1 green pepper (seeded and chopped)
1-14.5 oz. can diced tomatoes
1-15 oz. can tomato sauce
1 envelope taco seasoning
1 large pkg. flour tortillas
1-16 oz. can refried beans
3 c. shredded cheddar cheese
1-6 oz. can black olives (chopped)

Sauté ground beef and green pepper until meat is brown. Drain grease. Add tomatoes, tomato sauce and taco seasoning. Simmer for 30 minutes on low. Spread just enough sauce to cover bottom of a 9x13-inch pan then layer ingredients in the following order: Tortillas, all of the refried beans, sauce, half the cheese, tortillas, sauce, remaining cheese, and olives. Bake at 375° for 30 minutes, or until heated through and cheese is bubbly. Serve immediately.

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