Recipe: Making Mexican Lasagna with the kids! #grabthesavings

This week, my son is working on earning his Cub Scout Family award. The last one he will earn before crossing over into Boy Scouts next week. My daughter loves helping me cook so it was no chore getting HER to help out! For this meal, we are going to make Mexican Lasagna with pudding parfaits for desert. We headed to our local Kroger to do some shopping. I found some great prices on an assortment of Conagra products that I needed for my recipe and the lines weren’t too bad, even though it WAS Superbowl day! Of course, I had to grab some chips and soda to nibble on while we watched football!

 

 

I found my recipe on Recipes.com but I made some modifications since I thought it needed more veggies in it. You can see the recipe for the Mexican Lasagna below. The parfaits were easy…just layer pudding, whipped cream, sliced bananas, and crushed chocolate cookies! What a great combination!

 

So, did everyone like the meal? Yes, although they complained loudly that it contained beans. Really, I think they just like to complain because all the plates were cleaned in record time and my husband and I went back for seconds! This recipe makes a TON, so we have leftovers…Yippee! A night with no cooking!

 

 

 

 

1 pound ground beef

1 can Rosarita Refried Beans (vegetarian)

1 can Hunt’s diced tomatoes (drained)

1 can Rotel (drained)

1 package taco seasoning mix

1 yellow pepper (chopped)

1/2 red onion (chopped)

2 green onions (sliced)

1/3-1/2 cup fresh cilantro (chopped)

butter or Parkay Margarine for sauteing

8 12 inch flour tortillas

3 cups shredded cheddar cheese

PAM for spraying pan

1. Spray pan with PAM, preheat oven to 350 degrees

2. Saute pepper and onion in butter or margarine for 4 to 5 minutes

3. Remove veggies from pan and cook ground beef until done

4. Add back veggies and also add refried beans, Hunt’s tomatoes, Rotel, and taco seasoning

5. Simmer 10 minutes

6. In pan, layer tortillas, filling, and cheese until pan is full (about 3  to 4 layers)

7. Sprinkle with cilantro and green onions

8. Cover pan with foil and bake 30 minutes

9. Remove foil from pan and cook 10 more minutes

10. Let cool 10 to 15 minutes before cutting.

11. Serve with sour cream if desired

 

 

 

Serve with a yummy desert like these pudding parfaits using Snack Pack pudding, whipped cream, crushed cookies, and sliced bananas!

 

 

Disclaimer: I was compensated by Collective Bias for my time but all opinions expressed here are mine and mine alone.