Mexican Lasagna

A go-to for me, this dinner is perfect for assembling in the morning and popping in the oven later. Mornings are my favorite around here. I have the most energy and my kids are their happiest. Any meal that can be made then (i.e. crock pot, casseroles, etc) are a winner in this house. I assemble this recipe in my fabulous Pampered Chef stoneware deep covered baker. 

 

If you don't have one of these, I suggest you get one. It's my favorite PC item ever!  This recipe feeds us twice, so I'd say 8 servings or so. 

Mexican Lasagna

9 whole grain tortillas

1 recipe bean dip

2 cups salsa

2 cups shredded cheese

2 lbs ground beef, seasoned with this taco seasoning mix

Rip tortillas in 1/4's. Layer in pan three times : Tortilla, Beans, Salsa, Beef, Cheese. Bake on 350 for about a half hour, covered, or until cheese bubbles. Serve with chips, salsa, guacamole, sour cream, and whatever else comes to mind!

This re-heats very well, too. 

Easy Bean Dip

I love a quick and easy bean dip to serve with nachos, burritos, taquitos, salsa, etc. This stuff whips up in like 5 minutes. My kids love it which is a plus beings it's full of protein and fiber! Sneaking all that good stuff into them without them knowing. Yeah, baby!

Easy Bean Dip

1 can garbanzo (chickpea) beans

1 can black beans

 1 cup cream cheese (home-made really gives it an extra kick!)

1 cup salsa

Drain and rinse beans until water stops foaming and runs clear. Put beans and other ingredients in a food processor. Blend until desired consistency. Add more salsa if you want it runnier. 

That's it! We love it with greek yogurt on top or sour cream.

 Picky Princess Avoni