Mexican Lasagna Created From Leftovers
Well, my my my, I had no idea my Mexican Lasagna Created From Leftovers would taste so good. A few days ago, I made Philly Cheesesteaks Sandwiches. I had a lot of the meat leftover, which I used instead of ground beef.
Steak um’s (you can use ground beef)
Salt-free garlic and herb seasoning
Orange, yellow, and red peppers, chopped
Two cans of diced tomatoes
1/3 white queso Velveeta
Can of drained whole kernel corn
I placed my meat and veggies in the pan and sauteed them. You can add oil, bacon grease, or butter to keep them from sticking. Once that was done, I seasoned it until it tasted like I wanted it to taste.
Next, I added corn and diced tomatoes. My husband doesn’t like tomatoes like that, so I covered my pot and let them stew down. Then, I added the white queso Velveeta. Taste to adjust the seasoning.
2 c. of water
2 c. of rice
Place on “rice” mode in your instant pot. Let naturally release.
Put a small amount of sauce in a greased 13×9 dish. Then, place in flour tortillas; next, sauce. Then, rice. Finally, I had some Colby/jack cheese cubes. I broke those over the rice and added a bit of cheddar. Repeat layers ending with cheese.
Bake at 350 for 40 minutes. Let sit for 10 minutes and serve.