Mexican Lasagna

This is a YUMMY dinner that my mom has made for us a few times, and we LOVE it. Obviously not your TRADITIONAL lasagna, but there's still lots of GOOEY layers!

Mexican Lasagna
1 pound ground beef
1 envelope taco seasoning
2 (16-ounce) cans refried beans
6 (10-inch) flour tortillas
1 package queso fresco, sliced
1 (4-ounce) can sliced olives, drained
1 (4-ounce) can diced green chiles
1 cup corn
1 large can enchilada sauce
1 cup grated cheddar cheese

Preheat the oven to 375 degrees.

In a large skillet, cook beef over medium heat until browned; drain. Combine with the taco seasoning and beans. Spread half of the mixture in a 9 x 13-inch baking dish. Top with 3 tortillas and trim to fit. Spread half of the enchilada sauce over the tortillas along, with half of each the olives, green chiles, and corn. Top with all of the queso fresco slices. Repeat layers, ending with the grated cheese. (Or hold off and add it the last 10 minutes or so of cook time.) Bake for 35 to 45 minutes, or until heated through. Let cool 5 minutes before serving.

TIP: If you aren't sure about the queso fresco, just use a cheese you're comfortable with. I'm sure they'd all be good! Also, try garnishing this tasty dish with some chopped tomatoes and sliced green onions. My family loves it with some sour cream and salsa, and sometimes we even throw on some shredded lettuce.

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