Beefy Mexican Lasagna

The people have spoken. Well, not too many people spoke but whatever. Mexican Lasagna will make nice leftovers for Kim and I on Cinco de Mayo.

To make Mexican Lasagna, you'll need the following things:

1.5 lbs of ground beef
6 flour tortillas (I like the jalapeno cheddar ones)
1 package of taco seasoning
1 can refried beans
1 can enchilada sauce
1 can diced green chiles
2 big handfuls of Mexican cheese
Pickled jalapeno slices

Start by preheating the oven to 375*F and browning your ground beef and seasoning it with the taco seasoning per the instructions on the package.

When the ground beef is done, remove it from the heat and set it aside. Get a cookie sheet and hit it with some non-stick spray. Lay down your first tortilla and spread on a thin layer of refried beans.

Now add about 1 cup of the ground beef to the tortilla and spread it out evenly.

When my mom makes this, she usually only puts the jalapenos on the top of the lasagna. Kim and I like spicy so I put jalapenos in place of green chiles on a couple of layers. If you don't like spicy, you can omit the jalapenos all together.

Next, you want to drizzle the enchilada sauce over the layered ingredients. I just punch a hole in the lid of the can and another hole for air and pour away. Don't go too crazy with it though. You don't want soggy lasagna. With the sauce out of the way, take the shredded cheese and sprinkle it over the tortilla. Make sure you get good coverage.

Repeat this step about 4 more times or until you run out of ground beef and you should have something that looks like this. Now, for the top layer, I don't usually use ground beef or refried beans. I just put a thin layer of cheese, a little enchilada sauce, and some jalapenos. I think my mom might use diced spring onions on hers.

By now, you should have something that looks like this.

Toss it in the oven for 30-40 minutes. When it comes out, the cheese on top should be really melty and golden brown.

Crack open a Dos Equis and grab a slice!