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Mexican Lasagna
Remember when I posted that taco salad recipe and said you could use that taco filling for anything? Well, this is my favorite thing to make with the leftovers.
Ingredients
- 4 cups taco filling
- 2 cups cooked brown rice
- 1 can of vegetarian refried beans
- 2 cans of green enchilada sauce
- 15 corn tortillas
- 1/2 cup of Daiya
- handful of pickled jalepenos
Preheat oven to 350 degrees and grease a 13 x 9 inch casserole dish.
Layer:
- 1/2 can of enchilada sauce
- 5 tortillas
- 1/2 cup of beans
- 1 cup rice
- 2 cups taco filling
- repeat
- 1/2 can of enchilada sauce
- last 5 tortillas
- reamainder of sauce
- daiya
- jalepenos
Cover and bake for 30 minutes, uncover and turn oven to 375 degrees, continue to bake for 15 more minutes. Let rest 10-15 minutes before serving.
Protip: If you fry the tortillas in hot oil for 10-15 seconds it will make them waterproof so your casserole won’t be all gross and soggy. It takes a little extra time, but it’s totally worth it.
