Friday, July 24, 2009

Mexican Lasagna


My Aunt Sally makes a delicious dish that she calls Wet Tacos. This consists of making a big pot of ground beef, refried beans, and enchilada sauce (the mixture is soupy, not super thick like chili). Then you take corn tortillas and put them down in the sauce one or two at a time and let them get warm. Place the warmed tortilla on a plate and top with a little extra sauce...layer as many tortillas as you like. Top with desired toppings such as lettuce, cheese, tomato, peppers, etc. When you serve this up, especially for a bigger crowd, it takes a while as you have to do each plate individually in order to get the tortillas warm and holding their shape. I got the idea to adapt this into a mexican lasagna, not knowing how it would turn out. I made the wet taco mixture, except I added less enchilada sauce in order to make it thicker like a spaghetti sauce. I kept the dish pretty mild and provided toppings for everyone to put on their own plate. This is a dish you can easily adjust to your liking.

Mexican Lasagna/Wet Tacos

Ingredients:
1.5 - 2 lb ground beef
2 cans refried beans (I use fat free)
1 28oz can enchilada sauce (I use mild, but use the hot if you like it)
**If making wet tacos you will want to add more enchilada sauce - maybe one 14oz can or even a second 28 oz can
Cheese
Taco fixings - lettuce, tomato, onion, sour cream, peppers, etc

Directions:
1. Brown the ground beef, draining the fat
2. Stir in the refried beans and add enchilada sauce. Once it is warm it is pretty much done, but I guess it could simmer a while to let the flavors soak in
3. Using a casserole dish, put some of the wet taco mixture in the bottom of the dish.
4. Place a layer of corn tortillas, topping with sauce and cheese. Keep repeating the layers, ending with sauce and a topping of cheese.
5. I left all the taco fixings out for everyone to top their own plate since I was feeding friends and I didn't know what they liked. Feel free to spice it up as you like with adding different ingredients to the layers.
6. Bake at 350 until cheese is melted and it is bubbly.

5 comments:

  1. AnonymousJuly 28, 2009

    Em, this looks delicious! Do you think that turkey could be substituted for the beef?

    ReplyDelete
  2. I definitely think you could use the ground turkey instead of beef. I haven't cooked with it very much, but give it a try and let me know.

    ReplyDelete
  3. By the way - who is this asking about the turkey? You didn't put your name silly!!

    ReplyDelete
  4. Dear Emily,

    Your readers would like more recipes.

    Love, Val

    ReplyDelete
  5. I made this and it was sooooo good (mex. lasagna version...not wet tacos)!! Possibly my new favorite dish. I added a little less enchilada sauce and substituted some salsa in there. I also added a layer of sour cream on a layer of tortillas and crushed up some tortilla chips to put on the top of the dish with the cheese.

    LOVED IT!!!
    Tara :)

    ReplyDelete