Mexican Lasagna (guest post recipe)

Since Rachel just had her baby, I thought it would be appropriate to share a dish that is super easy to fix up and take to a new mom! This was a hit with my young kids and I bet it will be great for other families too!

Mama Dweeb

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Mexican Lasagna

Ingredients

1lb ground beef
3 cloves garlic ( 1 T chili powder)
24 oz salsa
15 oz can red kidney beans, drained
10 oz can enchilada sauce
12 oz package frozen corn, thawed
4-6 tortillas
16 oz Mexican cheese blend
Sour cream

Directions

Cook beef, garlic & chili powder in skillet 10-12 minutes until beef crumbles and is no longer pink.
Stir in salsa, beans, enchilada sauce & corn.
Cook 5-10 minutes until thoroughly heated.
Coat 9×13″ dish with cooking spray and layer 1/3 of beef mixture, tortillas and 2 cups cheese.
Continue to layer with beef, tortillas and cheese.
Bake, covered at 350 degrees for 40 minutes.
Uncover and bake 10 more minutes until bubbly.
Let stand 10 minutes before serving.
Top with sour cream if desired!

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About the author: Annie blogs near Topeka, Kansas where she is raising her 3 very young children. She writes about baby wearing, breastfeeding and connects with her readers about other parenting topics. You can read her posts at MamaDweeb.com or chat with her on twitter @MamaDweeb.