This one received not only one "wow that's good" from my husband but two and a "you should post that recipe on your blog." That made me think briefly about how long it's been since I've blogged and how much life has changed and I decided my blog needed to change as well...thus begins The Reverend's Wife with what I love most...Mexican food!
Mexican Lasagna Recipe
2 cans of Frito's Bean Dip
1 block of cream cheese
1 package of taco seasoning
1 eight ounce sour cream
1 package of ranch dip mix
2 cans of black beans
2 cans of corn
2 cans of enchilada sauce
1 package of oven ready lasagna noodles
1 package of shredded cheese (I use colby jack)
1/4 a stick of butter
Step 1:
Mix the first 8 ingredients in a pot cook on medium until everything can be well mixed.
Step 2:
Spray a 9x13 baking dish with EVOO spray and set oven to 350 degrees.
Step 3:
Place a layer of lasagna noodles in baking dish. Top with mixture from step 1.
Step 4:
Sprinkle with cheese and place 6 small pats of butter on top.
Step 5:
Repeat steps 3 & 4 until you reach the top of your dish or run out of mixture or noodles.
Step 6:
Cover with foil and place in oven for 30 minutes.
Step 7:
Take off foil and cook for an additional 15 minutes (I like mine kind of crispy on top so I bumped up the temperature to 375.
Step 8:
Take out and let set for at least 15 minutes before eating. (This part will be torture but well worth the salivating mouths in the end)
I hope you all enjoy it as much as we do!
