Mexican Lasagna

Here's a little something I left for Shanna 

when I was down there in September.

They are mexican lasagnas and are soooo easy. You probably have

most everything you need to make it in your fridge and pantry.

I use flour tortillas as the "pasta" but you could definitely use corn

if you prefer. I use salsa as the "sauce". Some ground beef browned

 up with a taco seasoning packet is good. I think in this one I used the 

leftover parts from a rotisserie chicken. Cheese is a must but from 

the looks of it I must have used some blend. 

And then start layering whatever you have around. 

Corn.

Black olives.

Canned chilies.

Sautéed onions and peppers.

Banana peppers.

Black Beans.

Just build it like a lasagna, little sauce on the bottom, tortilla,

meat, assorted goodies, sauce, cheese, repeat (as many times

as you like). Put it in a 350 degree oven for probably about

an hour. Everything is cooked really, you're just heating it through

and melding the flavors. 

Yum, this is making me think about my taco soup. I'll have to post that

along with the "recipe" for making herbed oyster crackers. 

I love cold weather cooking!