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Mexican Taco Lasagna

Mexican Taco Lasagna



°2 tbsp. butter

°1 yellow onion, finely chop

°1 lb extra lean ground beef

°2 garlic cloves, peeled & chopped

°1 C. chili powder

°1 C. ground cumin

°16 oz store-bought spicy Mexican salsa (preferably with chunks)

°Salt & pepper from the mill

°3 large wheat tortillas, cut into 20 cm x 20 cm (8 in x 8 in) squares

°3 cups grated cheese


°Cherry tomatoes

°1 avocado

°1 c sour cream

°2 c ​​iceberg lettuce

°Ground hot pepper 

°Lime juice


In skillet on heat, melting butter. Add the onion and cook for 5 minutes, stirring occasionally, or until translucent.

Add beef and garlic. To mix together. Continue cooking until the beef is cooked through.

Add chili, cumin, and Mexican salsa. To mix together. Taste and adjust seasoning if necessary. Remove from fire.

Preheat the oven to 200°C (400°F). In a 20 cm x 20 cm (8 in x 8 in) square baking dish, spread a third of the spiced meat mixture. Cover with a tortilla. Sprinkle with 250 ml (1 cup) of grated Louis Cyr cheese. Repeat the process twice to use the rest of the ingredients.

Cover with aluminum foil and bake for 30 minutes, or until the lasagna is very hot.

Remove foil and continue baking for 10 minutes, or until cheese is melted. Put on the grill (broil) for 3 to 5 minutes, to brown the cheese.

Let cool for 5 minutes before serving with your choice of toppings.

Enjoy !

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