Mexican Lasagna (Soft Taco Bake)

Layers of spicy meat, melty cheese and flour tortillas. Crispy around the edge and soft in the middle. A nice change of pace for Taco Tuesday or Taco Anyday.

Ingredients

1-1½ lb Ground beef

1 pk Taco seasoning

½ can Refried beans

1 cup Shredded mozzarella

1 cup Shredded cheddar

1 can Enchilada sauce (red), optional

4 Flour tortilla, 8" or 10" size

Directions

Preheat oven to 350°F.

Brown GROUND BEEF in skillet on medium-high and prepare with TACO SEASONING per package instructions. I use 90/10 ground beef, which has just enough fat to brown nicely but is lean enough that it doesn't need to be drained after cooking.

Spread ½ can of refried beans evenly on 4 FLOUR TORTILLAS (about ¼ cup per tortilla).

Place one TORTILLA, beans side up, in a pie pan. Top with ¼ of the SEASONED BEEF, ¼ can ENCHILADA SAUCE*, and ¼ cup each CHEDDAR and MOZZARELLA.

*I like the enchilada sauce in this dish, but the rest of my family doesn't. You'll have to imagine it into the pictures...

Repeat the previous step, building 3 additional layers of tortilla, beans, beef, sauce, and cheese on top of the first.

Place pie pan in oven and bake 15-20 minutes until tortilla edges becomes crispy and cheese is melted and bubbly.

Allow to rest a few minutes before slicing like a pie.

Serve with chips and salsa, salad, rice, and beans. Serves 6.

Tips/Add-ins

This is also delicious made with shredded chicken and green enchilada sauce instead of the beef and red sauce.

You can double the recipe and cook it in a 13x9 pan, you just have to use 10" tortillas and trim them creatively to fill the corners of the pan.

Replace the cheese and enchilada sauce with Salsa Con Queso dip.

For a Keto version: use low-carb tortillas, replace refried beans with canned black soybeans and cut enchilada sauce by half (or leave out completely). Serve with salad, rice cauliflower, and mashed black soybeans.