Well howdy hoo, Jaderbugs! Is it really Sunday night already? I couldn’t wait to share this “delish” mexican lasagna recipe with you. I cooked it last week but I am just now getting around to posting it. I posted it online and everyone wanted the recipe so let’s get to it!

Quote of the day: SAY NO ILL OF THE YEAR TILL IT IS PASSED

INGREDIENTS: 

2lbs Ground Beef
1 pack of Corn Tortillas
1 can of Rotel
1 small box (16oz) of Velveeta Cheese
2 can’s of Corn
Pinch of Paprika
1 bag of shredded Mexian Cheese
(Large Baking Dish)

Before you start anything put your oven on 350˚.
The first thing you will do is brown your beef. I like to add a pinch of Paprika and any other seasonings at this point. After your meat is completely browned you will add your rotel & corn. Cook this mixture down on high for about 10 minutes. While this is cooking down, dice up your block of velveeta cheese and melt it in the microwave. When your cheese is melted add it to the meat (slowly), corn and rotel then stir completely until it is mixed well. Cook this down on med/high for 10 minutes. Once cooked down you will start putting it together in your baking dish.

You will layer it just like you would a lasagna. Start by putting some of your mixture on the bottom then cover that mixture with corn tortillas. Complete the same steps over again until you reach the top of your baking dish. Finish it off by putting your shredded cheese on top. Bake this with no aluminum foil for 15-20 minutes or until your cheese is completely melted.
And VOILA!!!!

I can’t even find the right words to express how GOOD this is. It’s like pouring glitter and gold in your mouth while spraying your self with Chanel Chance. So you get it, right! It’s that good.

Enjoy this Mexican Lasagna Jaderbugs

See you in the next post.

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