Mini Mexican Lasagnas made in muffin pans.

 

If you live somewhere that they make fresh tortillas I’m sure those are better so get those but if you can’t any ol’ tortillas will work. I’m using “any ol tortillas”. They were a little crumbly but they were in the fridge when I decided I wanted to make these. 

 

In a bowl mix cooked ground beef and onions with ground cumin, chili powder, red pepper, salt, and pepper.

 

add diced tomatoes. I drained mine a little first.

 

In another bowl mix egg, and shredded pepper jack cheese.

 

Drain the cottage cheese and then combine into the egg and cheese mixture.

 

Carefully place the tortillas in muffin cups. 

Spoon in a layer of beef mixture. Pull off a few of the doubled over pieces of tortilla and layer it on top of the beef mixture.

 

Spoon on cheese mixture and Bake at 350° for 30 minutes

 

Chop some tomatoes and lettuce even if you decide the lettuce will not fit on top of the muffin sized little Mexican Lasgnas two minutes later.

 

even if you decide the lettuce will not fit on top of the muffin sized little Mexican Lasgnas two minutes later.

 

Eat one then rearrange the plate so it doesn’t look like anyone took any.

 

Mini Mexican Lasagna

Adapted from Addicted to saving

Ingredients

• 3/4 lb. Cooked Ground Beef with onions
• 1/2 teaspoons ground cumin
• 1 t Chili Powder
• 1/4 t Red Pepper
• 1/2 t Salt
• 1/2 t Pepper
• 1 16 oz can Tomatoes drained
• Small Soft Corn Tortillas
• 1 c small curd cottage cheese, drained
• 1/2 c Monterey Jack Grated Cheese
• 1 Egg

Topping Ingredients

• 1/2 c Cheddar Cheese Grated
• 1 c Lettuce
• Diced Fresh Tomatoes
• Black Olives

Directions
Preheat oven at 350 degrees
  Add tomatoes to Ground Beef, season with chili powder, red pepper, garlic powder, salt and pepper. 
In a bowl, combine cottage cheese with Monterey Jack cheese and egg.
Layer bottom of dish with 6 corn tortillas. Cover tortillas with ground beef mixture.
Layer with remaining 6 corn tortillas. Cover with cottage cheese mixture.
Bake for 30 mins. Remove from oven; sprinkle rows of cheddar cheese, lettuce, tomatoes, and olives diagonally across center

 

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This is my second version of Lima bean dip. This time I added taco seasoned cooked ground beef in a layer on the bottom  to encourage  dipping all the way to the bottom.


I used one package of frozen baby lima beans cooked in a little water.


I let them cool a little.


Next I Blended beans with 2 cups of water, lemon juice and a pinch of salt.


Added more water so the blender would keep going. It was kind of bogging down with all those beans.


Then I got every thing out. Really more cheese is preferable. This is just all that there was in the fridge.


As planned I started with a layer of ground beef.


Then cheese. If you have enough cheese, don’t be cheap like I was.


Next layer on the lima bean puree, parsley,


Greek yogurt,


and tomatoes.


Top with more cheese and


a sprinkle more of parsley.


That’s all.
Serve immediately or make ahead.




Baby lima bean layer dip
makes two 7 or 8" dishes of layer dip

• 1 16oz package frozen baby lima beans
• 2 cups taco seasoned cooked ground beef
• 1-2 cups shredded cheese
• 1/2 cup chopped parsley
• 1-2 cups chopped tomatoes
• 1 cup diced tomatoes with chilies
• 1 cup Greek style plain whole milk yogurt

Cook lima beans according to directions on package. Let cool. Puree cooked lima beans in blender with 2-3 cups of water, lemon juice and salt to taste.
In two glass dishes layer beef, cheese, parsley, yogurt, tomatoes fresh and canned, and more cheese. Finish with a light sprinkle of parsley.
Serve immediately or make ahead.