Mexican "Lasagna"

Sharon Bowers

Mexican "Lasagna"

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    1 1/2 pounds ground beef 1 can (15-ounce) refried beans
    1 medium yellow onion, thinly sliced 1 can (16-ounce) enchilada sauce
    2 cloves garlic, chopped 6 10-inch flour tortillas (preferable not whole wheat)
    1 tablespoon chili powder 1 16-ounce jar mild salsa
    Salt and pepper 2 cups shredded cheddar cheese


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    • 1

      Preheat the oven to 350 degrees. Cook the ground beef with the onions and garlic in a large skillet over medium heat until cooked through and browned, 8 to 10 minutes. Stir in the chili powder and season with salt and pepper.

    • 2

      Heat the beans in a small saucepan, stirring in 1/4 cup water. In a 9 x 13-inch baking dish, lay one flour tortilla in the center. Halve a second one and fit the cut ends against the edges. Layer in a third of the beans, a third of the meat and half the enchilada sauce. Repeat to make a second layer

    • 3

      Make a final layer of tortillas, and top with remaining beans and meat. Pour on the jar of salsa and sprinkle with cheddar. Bake for 15 to 20 minutes, until bubbling.

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