Mexican Lasagna

• 15 ounces, fluid Enchilada Sauce
• 12 whole Tortillas (corn Or Flour)
• 1 can (16 Oz. Size) Refried Beans
• 1 pound Ground Beef - Cook, Drained And Season With Taco Seasoning
• 2 cups Shredded Cheese

1. 1.
2. Pour enchilada sauce in a pan (9x13 or 8x8) so the tortillas wont stick.
3. 2.
4. Then layer 6 small tortillas (4 if you use the 8x8 pan), covering the enchilada sauce.
5. 3.
6. Next, layer on refried beans, taco meat, cheese then enchilada sauce.
7. Add your extra taco ingredients here (see note below).
8. 4.
9. Do one more layer of tortillas, beans, meat, cheese.
10. 5.
11. Bake at 350 degrees F for 30-35 minutes, a few more if the cheese isnt all melted.
12. 6.
13. Cut, serve, enjoy!
14. Note: 1.
15. You can use extra taco ingredients to spice up your lasagna!
16. Think olives, jalapenos, lettuce, onions, salsa, guacamole, sour cream, etc.
17. 2.
18. I used an 8x8 casserole dish because my 9x13 was dirty.
19. Next time Ill use the 9x13 because the smaller pan makes it thicker and more sloppy.
20. Kind of like an enchilada!
21. Very delicious either way!

enchilada sauce, whole tortillas, beans, ground beef, shredded cheese

Taken from tastykitchen.com/recipes/main-courses/mexican-lasagna-10/ (may not work)