My lunch was a massive hit at the office today, so after giving out some samples of my leftovers I thought it would be appropriate to share my recipe for one of my all time favourite weeknight dishes…Mexican lasagna.
It costs me about $30 to buy all the ingredients, but we end up getting 6-7 portions out of it. So at $5 a meal it’s really not that hard on your wallet. It’s a simple, quick and pretty dang delicious casserole that tastes even better the next day!
- 1 lb. lean or extra lean ground beef (substitute ground turkey, pork or chicken if you want something lighter)
- 4 T. taco seasoning
- 1 cup water
- 1 can refried beans
- 1 1/2 cup store bought salsa (you decide how hot you want it)
- 1 tube prepared polenta (find it in the Italian section of the store)
- 1 cup shredded cheddar cheese
- 3-4 sliced green onions
- As an accompaniment: sliced tomatoes, sour cream or gucamole
Pre-heat oven to 375. Brown the beef and then drain the fat. Add water and taco seasoning and simmer on med-high heat until all water is absorbed (6-8 min). Add beans and stir to combine. Add salsa and remove from heat.
Slice polenta into 24 rounds (approx. 1/4 in. thick). Line the bottom of a casserole dish with 12 rounds. Pour in meat and bean mixture and place remaining polenta rounds on top. Sprinkle with cheese and bake for 20 minutes.
Remove from oven and top with green onions and let casserole rest for about 10 minutes. Serve with sour cream or guac, and tortilla chips on the side.
And in case you’re wondering what the heck a tube of polenta looks like, here you go.