EASY VEGETARIAN MEXICAN LASAGNA

MEXICAN LASAGNA

INGREDIENTS

Olive oil

1 medium onion diced

1 red bell pepper diced

2 or 3 garlic cloves diced

2 packets of taco seasoning

2 can refried beans

2 packages of veggie ground beef (sometimes called veggie ground round)

½ cup salsa + extra for drizzling

½ cup sour cream

2 -3 cups shredded cheddar cheese

12 tortillas 

Pre-heat your oven to 375.  In a large sauté pan, drizzle the olive oil and add the onions and garlic.  While the onions begin to soften, dice the pepper and add it to the pan with the onions and garlic.  Let that cook for about 10 minutes.  Drizzle just a bit more olive oil and then add the veggie ground round and sauté for about 10 minutes.  Add the taco seasoning and follow the directions as to how much water to add.  Let that cook slowly on medium heat for 15-20 minutes. 

Meanwhile, mix the refried beans with the salsa and sour cream.  This makes the beans nice and creamy, easy to spread on the tortillas. 

You are now ready to construct this easy family meal !! 

Coat a 9 1/2 x 11 baking dish with cooking spray.  Begin layering with tortillas, then a generous coating of beans, then 1/3 of the veggie ground mixture, drizzle some salsa, and finally pile on the cheese. Repeat this until the lasagna is about ½ an inch from the rim.  Top with tortillas and a generous layer of cheese.

Don’t over fill or it will spill over in the oven.  Cover or tent (so the cheese doesn’t stick) with foil and bake for 40 minutes.  Uncover and finish until the top is golden and irresistible.  Remove it from the oven and let stand for about 10 minutes, and then….

yumminess happens!! 

Serve with guacamole, sour cream and your favorite hot sauce.I also serve it with a simple salad and Spanish rice. 

This is a crowd pleaser every time. I like to prepare it a few hours in advance.  I pop it in the oven and hour or so before I plan on serving and I then have plenty of time to spend with my family and friends.

Enjoy!

Kacy

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