Mexican Lasagna

I've found quite a few recipes for this, but decided to make a mish mash of a few of them to make my own version.

1 lb ground beef

1 can rotel

1 can black beans, rinsed and drained

1 can corn, drained, OR 2 cups frozen corn

12 tortillas

salsa

1 packet taco seasoning

water

cheddar cheese

1. preheat oven to 350

2. Prepare meat according to the directions on the taco seasoning packet.

3. Add corn, rotel and black beans and simmer.

4. Spray a 9x13 glass dish with cooking spray, layer tortillas so the entire bottom is covered. Spread some salsa on the tortillas.

5. Spread half of the meat mixture on top of the tortillas. Top with cheddar cheese.

6. Layer more tortillas on top of the cheese and add some more salsa. Spread the rest of the meat on top of the tortillas.

7. Layer the rest of the tortillas on top then spread more salsa and cheese on top.

8. Bake for 30 minutes.

9. Cut and serve!

Chili Macaroni and Cheese

I've been thinking about making something like this for a while, and it suited my midwestern husband's taste perfectly. I didn't plan to make chili to add to it, and from now on, I think this will only get made if I have some leftovers, since I made entirely too much, but I'll post the recipe and all it made. It's good for some lunches and leftover meals for sure, but I made enough to feed 8 people.

1 lb ground beef

1 can black beans, drained and rinsed

1 T chili powder

1 can tomatoes and green chilis (ro-tel)

1 can diced tomatoes

1 tsp minced garlic

1 small or medium onion, chopped

3 cups elbow macaroni

1 lb velveeta, cut into cubes

1. Cook the macaroni according to the package directions.

2. While cooking the macaroni, brown the ground beef. Drain, then set aside.

3. Saute the onions and garlic together, then add the ground beef back in. When the onions are tender, add tomatoes, chili powder and black beans. Simmer until the macaroni is done.

4. After you drain the macaroni, return it to the pot. Add the chili to the macaroni. Stir.

5. Add the velveeta, stirring occasionally until the cheese is all melted.

This was GREAT the first night, but even better leftover.