Mexican Lasagna Texas Butter Recipe
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TexMex Lasagna

This an old school thing easy to build and somewhat cheap depending on stuff you might want to add. I almost never make this the same as the last, but the frame remains the same. Keep reading
For instance, sometimes I’ll use (like this one) all corn tortillas. Sometimes I’ll mix flour and corn and sometimes all flour tortillas. I’ve been known to use Doritos as one of the splitters. This image is 2 stacked pieces for a cake and IG effect. If you are an avocado freak, I highly recommend a thick layer over the top after cooking like an icing. This recipe is what’s in the image. Other options might include cheese choice (Velveeta rocks), different beans or refried, sour cream, Rotel… The list goes on.
Course Main Course
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 1392kcal
Author Shawn

Ingredients

Ingredients

  • Used a 11x9x4 throwaway pan but I think a regular Pyrex will do the trick.
  • 1 pound ground beef
  • ¼ cup Taco Dust
  • 2 cups asiago shredded, similar to parmesan
  • 2 cups colby jack shredded
  • 2 cups cheddar
  • 2 cup tomatoes ='s 2 romas diced
  • 8 ounces Scorched
  • 12 oz tortillas (about 30)
  • 14.5 oz beans ranch
  • 2 oz jalapeno ='s 1 jalap diced, seeded and washed for milder
  • 1 tbs cilantro chopped for garnish
  • 2 oz black olives
  • 1 cup avocados ='s 2
  • 1 tsp garlic ='s 1clove super smashed
  • 1 tsp salt

Instructions

Instructions

  • Start oven at 350
  • In a medium heat pan brown the ground meat and drain.
  • Put drained meat back in pan and add ¼ cup Taco Dust and one cup of water.
  • Push taco meat around for about 3 minutes and turn off heat.
  • In your baking dish spray no stick stuff.
  • Add a thin layer of Scorched or your favorite salsa. I used RED and Scorched.
  • Add a layer of tortillas. I don’t like too much tortilla stacking or holes in the splitters so to avoid it I’ll cut in half and put straight sides along,against the sides of pan. Then cover middle.
  • Add another layer of Scorched
  • Add your taco meat.
  • Add 2 cups Asiago cheese.
  • Add layer of tortillas.
  • Add can of beans,
  • Add 2 cups shredded Cheddar.
  • Add layer of tortillas.
  • Add rest of Scorched, tomatoes, jalapenos, lastly cheese.
  • Chunk in oven for 30 minutes uncovered. After the meat is cooked the rest goes pretty fast and your meat is probably still hot. This could be a 45 minute cook, just check for melted browning cheese on top.
  • While all that’s cooking field dress and cut the meat out of avocados.
  • In a bowl smash up with smashed garlic and dash with salt until it’s right.
  • When done baking cut out a slice or 2, plate, and cover with thick smear of the guac.
  • Throw some black olives and cilantro on top.
  • You know the drill ;)

Notes

Put what you like in this. Main thing to remember is always put a sauce or wet on top the tortillas at each layer. The can of beans layer didn’t need moisture but like straight layer of just meat will remind you what dry is.

Nutrition

Serving: 355g | Calories: 1392kcal | Carbohydrates: 67g | Protein: 80g | Fat: 90g | Saturated Fat: 44g | Cholesterol: 236mg | Sodium: 3793mg | Potassium: 1400mg | Fiber: 9g | Sugar: 13g | Vitamin A: 3865IU | Vitamin C: 54.5mg | Calcium: 1628mg | Iron: 9.6mg