Mexican Lasagna

This is another tried and true delicious meal that my kids always love.  This delicious plate was posted a long time ago and the photo, my oh my, did it need a make over.  I've determined that I have a love/hate relationship with lasagna.  I love the taste, but hate the hassle. Fortunately for me, this lasagna is not only tastalicious, but easy to make.  So it's the perfect meal!  Seriously, look at the cheese all hot and melty running over the edges of the filling and tortillas.  Mmmmmmm....so good.   

Mexican Lasagna

Ingredients:

1 lb. hamburger
1 green pepper, diced
½ cup onion, diced
1 clove garlic, diced (or ¼ tsp garlic powder)
1 (16 oz) can refried beans
1 (15 oz) can tomato sauce
1 cup salsa
1 tsp cumin powder
½ tsp salt
10-12 small tortillas (corn or flour)  *For gluten free, use corn tortillas. 
2 cups shredded cheese (Mexican mix)

Optional Toppings:
Lettuce
Tomato
Cilantro
Green Onion
Sour Cream

Directions:
Preheat oven to 350. Cook hamburger with green pepper, onion and garlic; drain. Add refried beans, tomato sauce, salsa, cumin and salt; simmer 15 minutes. Spoon small amount of meat mixture into 9x13 pan and spread to coat bottom of pan. Top with six tortillas or however many tortillas it takes to make a 1 layer covering over the meat. Top with half of meat mixture; sprinkle with one cups of cheese. Cover with remaining tortillas and meat mixture. Cover tightly with foil. Bake at 350° for 20 minutes. Remove foil; top with remaining cheese and bake for 5 more minutes. Serve with lettuce, tomato, cilantro, green onion, and/or sour cream.

Recipe Source:  My SIL Nicole Courtright

Linked to:  Full Plate Thursday, What's Cooking Wednesday, Saturday Swap, This Week's Cravings