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January 2012

Thursday, July 19, 2012

Ole' Mexican Lasagna

Victoria Storm's Favorite From Mabel's Kitchen

1-1/4 pounds ground beef
1 medium to large onion, chopped
4 cloves garlic, minced
1 cup salsa or picante sauce
1 cup taco sauce
1 16 oz can refried beans
1 can black beans, rinsed and drained
1 10 oz can enchilada sauce
1 4 oz can chopped green chilies
1 pckg. taco seasoning
1/4 tsp black pepper
6 10-inch flour tortillas
1 2-oz pckg shredded Mexican cheese blend, divided
2 cups crushed tortilla chips.
Sliced black olives, chopped tomatoes, chopped green onion, guacamole and/or sour cream for topping.

In a large skillet, cook beef and onionover medium heat until meat is done. Add garlic and cook another minute. Drain.
Stir in taco seasoning, black pepper, beans, salsa, taco and encilada sauce, and chilie.s,
Heat thorougly.
In a greased 9 x 13 pan, place two tortillas, a third of the meat mixture and one cup cheese, repeat layers except for the last cup of cheese.
Cover and bake for 30 minutes at 375. Uncover
Spinkle with remaining cheese and and top with tortilla chips. Bake until cheese if melted. Let stand for 10 minutes. garnish with black olives, tomatoes, etc if desired.


  1. This recipe sounds good. We like Mexican food at our house. Thanks for sharing, Deborah H. Bateman-Author

    1. Thanks for commenting Deborah. I've been a Mexican food fan since I was a little gir.