Mexican Lasagna Casserole

This unique blend of two ethnic dishes results in one tasty main meal

It might be a push to categorize this as "Texas Ethnic," so I won't try to rationalize it. The fact is, this recipe came from a friend in Boston, Massachusetts, and we've adapted it to suit our own tastes over the years. We live in Texas. We make it. OK, now we can rationalize that, can't we?

As always, there are tons of variations on this particular recipe. You can see that with a simple Internet search. Make it your own way; it's hard to mess it up, really. Just make sure you use corn tortillas, preferably homemade! It is also a great change from your favorite traditional lasagna recipe - this is one that the kids will really like, too.

Mexican Lasagna Casserole

1 large onion, diced
2 pounds hamburger
1 large can crushed tomatoes
2 Jalapenos, minced
2 cups grated Cheddar
2 cups grated Monterey Jack
1 Tablespoon chili powder
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried cilantro
1 8-count package of corn tortillas
Several slices of processed cheese (thick slabs of Velveeta are what we use)
3 Tablespoons margarine

Saute the onion and jalapeno. Set aside. Brown hamburger meat.
Add onion and jalapeno mix to hamburger. Add tomatoes, chili powder, black pepper, oregano, and cilantro. Cook until mixed thoroughly and heated through.

Coat a large casserole dish with cooking spray. Dip enough tortillas in butter to layer on bottom of casserole. Add a layer of meat mixture then a layer of blended cheeses. Add more tortillas, another layer of meat and cheese, and top with a layer of tortillas. Spread process cheese slices across top and finish off with leftover cheeses.

Serve with a side of beans and plenty of tortilla chips.

Bake in a preheated 350-degree oven for 45 minutes to 1 hour.