Mexican Lasagna

I have been making this recipe for years and it is a family favourite. It freezes well, so I often make up two at a time. I have reduced the recipe to serve 3 or 4, but you can just use bigger tortillas and double the rest to make a large one.

1 lb. ground beef
1/2 package of taco seasoning
4 seven-inch flour tortillas
1 cup refried beans
1 cup Cheddar/Monterey Jack cheese, grated
1/2 cup salsa
1/2 cup yellow pepper, chopped

Brown meat, add taco seasoning. Oil a pan the size of your tortillas. I have used a le Crueset pot in the photo, but a spring form pan or deep pie plate works great too. Place a tortilla in bottom of pan. Cover with half the meat mixture. Cover meat with another tortilla. Add beans and half of the cheese.

Layer another tortilla on top of beans and cheese. Cover with salsa and yellow pepper. Layer another tortilla and cover with remaining meat mixture and second half of cheese.

Cover with foil or a lid and bake at 350 F for 45 minutes. Remove from oven and run a knife around edge before cutting into wedges.

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