Mexican Lasagna

My guest cook today is the best friend a girl can have. When we moved to Ohio from Georgia last summer she welcomed us to our new town, showed us around, introduced us to her family and friends and just went above and beyond to help us feel at home. For the first couple of months, every time I got lost driving around my town I called her. She deserves an award for being my own personal GPS! We have daughters the same age, who have become the best of friends and even had their first sleep over last month. She's an awesome exercise buddy, partner in crime when we take on our husbands at Friday night game night, and the first person I call when the drama that comes with having a four year old daughter seems too much to take. She's not a follow-the-recipe kind of girl, but I know she can cook. Her Buffalo Chicken Dip is out of this world! Actually, I may have to have her on as guest cook again so that you can all get that recipe. Tonight, she volunteered to post about her Mexican Lasagna. I'll let Staycie take it from here...

Here is my quick and easy Mexican Lasagna. :) I did add a Spanish rice as a side dish for this meal. I used Lipton rice in a bag. Is that taboo to use Krista? :D

Totally not taboo. I have one of those rice packets in my pantry right now.

Ingredients:
Soft tortilla shells. It doesn't matter if they are the large ones or small ones, it depends upon how many people you are going to feed.
1 lb ground beef
1 packet taco seasoning mix
2 cups shredded cheddar cheese (can be Mexican blend)
1/2 box of cream cheese, softened
1 jar Ortega taco sauce (mild, medium or hot to your preference)

Prep time is about 30 minutes. Preheat oven on 350 degrees.

Brown your ground beef using the taco seasoning packet directions.




Take the first tortilla and spread a layer of cream cheese onto it. Then sprinkle a layer of shredded cheese on it. Top it off with a layer of ground beef and add taco sauce for taste.




Repeat for another 3 layers.

For the top layer, spread the cream cheese, sprinkle the remaining shredded cheese and add the taco sauce. I made mine in a bull's eye pattern.



Put it in the oven for about 25 minutes or until the cheese is thoroughly melted.

I put mine in a deep dish so it made it difficult to get out of the dish, I think that the cheese on top was moved and not as pretty as a presentation as Krista does! Next time, if there is one Krista, I promise to get better pictures!



This looks delicious! Thanks, Staycie!