Tex Mex Lasagna

In a nod to my roots, we love "mexican or Tex-mex" food. Although Mexican food is centuries old, Tex-Mex is relatively young at only 150 years old.....

They are both full of more similarities than differences and therefore most people think of them as the same or alike.

My mother was born in northern New Mexico and has lots of relatives in the area. She is of Greek-Spanish-Irish descent. The influence of Spanish cooking on that part of America has evolved into some of the most beloved "mexican" recipes shared today. 

One of the staples in her family was a big ol pot of beans. 

Not just any beans, either, but true Chile Beans, the kind my grandmother and her mother made. 

Dried pinto beans cleaned and sorted, soaked and cooked with spices, onions and garlic. They are a staple in our home. I always make a big pot and the leftovers make so many different dishes, including the one here.

This lasagna is hearty, and full of the Tex-mex flavors we all love. 

Relatively easy to make, there's no noodles after all, it's still cheesy and just darn good!

INGREDIENTS:

2 cups red or enchilada sauce

1 lb. cooked taco seasoned meat-your choice, mine was lean turkey

3 cups cooked pinto beans-or 2 cans, hopefully seasoned

1 tbsp chili powder

2 tsp cumin

2 garlic cloves, minced

1 onion, chopped fine

8-8" flour tortillas, cut up into 8ths

2 cups shredded cheese

DIRECTIONS:

Spray a 9 x 13 casserole dish with non stick spray. Ladle in 1/4 cup of enchilada sauce and spread.

Scatter tortillas to cover and spread the the meat to cover all the tortillas. Cover with 1/2 cup of the cheese.

If you're using canned beans, rinse and drain. In a saute pan, heat 1tbsn of oil and saute the onions and garlic for 3-4 minutes. Add in the chili powder and cumin. Saute for another 3 minutes. Add in the beans and cook for 4-5 minutes. Set aside.

Scatter another layer of the the tortillas over all and spread the beans over this. Sprinkle another cup of cheese over the beans. 

Scatter the rest of the tortillas over this, and pour the rest of the enchilada sauce over all. 

Sprinkle the rest of the cheese to cover all the sauce and cover with foil, tightly. 

Bake in a preheated 350f oven for 25-30 minutes. Uncover, be careful, it's hot! Bake for another 10 minutes. 

Let rest for 15 minutes, in order to cut exact squares. 

Serve with sour cream, avocados, tomatoes and more cheese. 

Enjoy!

  This recipe is shared on My Link Parties. Also shared on http:// www.thecountrycook.net and http://www.bunsinmyoven.com/ and http://www.foodiefriendsfridaydailydish.com/