Mexican Lasagna Created From Leftovers

Mexican Lasagna Created From Leftovers

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 Cheesesteak Sandwiches.  I had a lot of the meat leftover and that is what I used instead of ground beef.


Steak um’s (you can use ground beef)

Salt-free garlic and herb seasoning


Creole Seasoning

Orange, yellow, red peppers, chopped

Fresh garlic

Onion, chopped

2 cans 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 a bit of 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 in the corn and diced tomatoes.  My husband doesn’t like tomatoes like that, so I covered my pot and let them stew all the way 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.

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