Mexican Lasagna
1 package Flour tortillas
2 pounds ground beef or turkey
2 Large jars of chunky salsa
Shredded cheese – cheddar or cheddar-jack
2-3 garlic cloves (crushed) or 1 teaspoon minced garlic
1 rectangle baking dish or two round (pie plates work)
Brown & drain the meat. I prefer to boil it in salty water & drain rather than fry it to reduce the fat content.
Spread a thin layer of salsa across the bottom of greased baking dish. Mix the remainder into the drained meat, along with the garlic.
Layer the bottom of the pan with flour tortillas.
Follow with a layer of shredded cheese.
Cover the cheese with the salsa meat mixture.
Add another layer of tortilla, cheese & meat. Continue until pan is filled.
Sprinkle top layer of meat with more cheese.
Bake at 350 for 45 minutes or until cheese is melted and top is browned.
Let stand 5 minutes or so before cutting.
