So I randomly decided that tortillas were just as good as pasta for lasagne, so I decided to give it a try. Here’s what I came up with:
- 1 lb. Ground beef
- 1 can (14 oz) red enchilada sauce
- 1 lg. can (31 oz) refried beans
- 4 c. Spanish rice (or white rice with 3/4 c. picante mixed in)
- 16 oz. Mexican blend cheese
- 6 extra large tortillas (should be around 13″)
- 1 pkg. taco seasoning
- 1/2 c. onion, diced
- 1/2 c. green pepper, diced
- 2 cloves garlic
- Brown meat with onion, peppers, and garlic in skillet. Add taco seasoning according to directions.
- Heat rice and beans.
- Lay tortillas in a 9×13″ pan, and trim edges to fit, saving cut-offs. Remove tortillas.
- Pour in enough enchilada sauce to cover bottom, and cover with cut-offs from tortillas, trying to cover as much of the bottom as possible.
- Add 1/3 of beans on top of tortillas, and spread to edges. Drizzle a few Tbs of enchilada sauce over beans, then sprinkle with cheese.
- Add a cut tortilla, sprinkle with 1/2 ground beef, drizzle with enchilada sauce, sprinkle with cheese.
- Add a 3rd layer, using rice.
- Repeat all 3 layers, saving a 1/2 c. of beans, rice, and meat.
- Add largest (best looking) tortilla to top. Sprinkle remaining meat, beans, and rice on top, drizzle with enchilada sauce, and cover liberally with cheese.
- Bake in 350° oven for 30 minutes, or until top is browned. Remove and let cool for 10 minutes before serving.
It turned out pretty well, however I think next time I may use corn tortillas, since the flour ones get a little gummy (but still delicious).