mexican lasagne

How To Make mexican lasagne

• Step 1
  In a large saucepan, add 2 tbsp of olive oil, and heat, add the pico de galo and saute. When the onions are becoming a bit translucent, add the ground beef.
• Step 2
  Next while the beef mixture is sauteeing, add the cumin, red pepper, parsley, salt and pepper.
• Step 3
  On an oblong baking pan (11 x 14) add a couple dashs of olive oil, and add about 1/4 of one of the can's of tomato sauce, and add to the bottom of the pan, and try to spread out the sauce a little.
• Step 4
  Add about 1/4 to 1/2 cup of beef mixture into the tortilla. Add more to the edge, so you can roll up the tortilla easily. I put my large burrito's horizontally, and then with the extra space, I did one vertically, and then cut the end of the burrito so it fit nicely in the pan.
• Step 5
  Using almost all the remaining tomato sauce - cover the tortillas. (save some of the sauce for leftovers) Cover the tortillas with the cheddar cheese.
• Step 6
  To save time, in the same pan you cooked the ground beef in, saute the frozen pepper mixture and add the wine and saute for a few minutes.
• Step 7
  Add the saute pepper mixture on to the tortillas. I added the peppers to the center of the pan to make it look nice, but you can spread it over the entire pan if you prefer
• Step 8
  Bake at 350 for 45 minutes. Serve with a dollop of sour cream and sliced black olives.
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