Cinco de Mayo is a celebration held on May 5 to commemorate the Mexican Army’s unlikely victory over French forces in 1862 during the Battle of Puebla. The holiday has become associated with the celebration of Mexican-American culture and the delicious food.
Here’s a simple yet scrumptious dish to make – a Mexican “lasagna” of sorts. But the recipe doesn’t use pasta; flour tortillas are used instead! Also, it’s layered with cheddar or Monterrey Jack cheese and sour cream instead of mozzarella and ricotta, and chunky salsa instead of tomato sauce.
Great for parties and a Cinco de Mayo celebration, this Mexican lasagna will be sure to wow your family or guests.
Cinco de Mayo Mexican Lasagna
1 pound extra lean ground beef
1 packet Old El Paso Taco Seasoning Mix
1 cup sour cream
1 can diced tomatoes (you can find one made for chili)
1 red onion, chopped
10 mushrooms, chopped
1 red pepper, chopped
1 cup black beans (optional)
2 cups shredded cheese blend (cheddar, Monterrey Jack)
Juice of ½ lime
½ cup chopped cilantro, some to top
2 tablespoons Old El Paso salsa
On medium heat, cook and crumble ground beef until no longer pink. Add in taco seasoning, onion, mushrooms, pepper until soft. Add cilantro and lime juice. Add beans if desired. Add a little water if too dry.
Preheat oven to 350 degrees. Spread the two tablespoons of salsa along the bottom of a 9×12 inch roasting pan or casserole dish.
Line the bottom with tortillas. Add beef taco mix. Spoon some of the sour cream over beef and spread. Sprinkle some of the cheese mix.
Continue until you are done with all the layers. Cover with lid or tin foil. Bake for about 30 minutes or until cheese is melted.
Allow to cool for a couple of minutes. Then slice and serve.
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This post is proudly sponsored by Old El Paso and Life Made Delicious.