Looking for an easy dish that satisfy hungry meat-eaters, lure picky children, cost little, and come together in a flash? Speedy Mexican Lasagna is great for family dinners, and it's a hit at potlucks. It travels easily. Be sure to carry along copies of the recipe - you'll be asked for it!
This recipe will serve four to six people. It takes about fifteen minutes to throw together, and about half an hour to bake.
Speedy Vegetarian Mexican Lasagna
Sauce
- 1 (15-16 ounce) can tomato sauce
- 3/4 cup water
- 3/4 teaspoon chili powder
- 1 tablespoons cumin powder
- 4 teaspoons onion powder
- 2 tablespoons white vinegar
- 1 1/2 teaspoon garlic powder
- 1 teaspoon garlic salt
- 1 teaspoon paprika
- 1/2 teaspoon sugar
- 1/4 teaspoon pepper
- 1 cup cooked or canned pinto, black or kidney beans
- 1 cup cooked corn, fresh, canned or frozen and thawed
- Stir all ingredients together in a medium microwavable bowl.
- Warm in the microwave for two minutes.
- Be sure to cover the bowl with a paper towel or lid, or the inside of your microwave might need cleaning!
- 1 package flour or corn tortillas, enough to make three layers in your chosen pan
- 2-3 cups shredded cheese, cheddar or Mexican blend
Directions
- Preheat your oven to 375 degrees.
- Grease a 7' x 11" or a deep 9' x 9' casserole.
- Spread one cup of the sauce in the bottom of the pan.
- Place 1 layer of tortillas on top.
- Cover with 1 cup of sauce.
- Sprinkle on 3/4 cup of cheese.
- Repeat these layers until sauce is gone, ending with sauce, then cheese.
- Place the casserole in the hot oven and bake for about 25 to 30 minutes, until cheese is lightly browned.
- Let the casserole sit for a few minutes before serving.
Serving Options
Serve with cornbread and a salad. Watermelon lemonade makes a wonderful beverage, and dessert might be something with summer fruit.
If you like a bit more heat, add chopped jalapenos or other peppers, or your favorite hot sauce to the sauce before warming it in the microwave.
Before serving, try topping the casserole with crushed corn or tortilla chips, small spoonfuls of sour cream, shredded lettuce and chopped tomatoes, or diced green peppers - or all of them!
Leftovers are delicious, and keep well.
The casserole freezes well, both before and after baking. Line the pan with aluminum foil, grease it well, then assemble the dish. Partially bake it for about 20 minutes, then remove it from the oven and cool in the refrigerator for a bit. Pull the casserole out by the foil, then wrap in plastic, label and put in the freezer. When you wish to serve it, pull it out of the freezer, thaw overnight in the original casserole dish in the refrigerator, and then bake for half an hour to forty minutes.
The sauce is delicious by itself on tacos, burritos and other foods. Just stir up the sauce ingredients, heat thoroughly for a few minutes, and pour into a clean jar. Refrigerate the sauce for up to two weeks and serve as you would taco sauce.
