Mexican Taco Lasagna


° 2 tbsp. butter
°1 yellow onion finely chopped
° 1 pound lean ground beef
°2 garlic cloves, peeled and minced
° 1 m. chili powder
° 1 C. Ground cumin
° 16 oz store-bought Mexican hot sauce (preferably with chunks)
° Salt and pepper from the grinder
° 3 large wheat tortillas, cut into 20 cm x 20 cm (8 in x 8 in) squares
° 3 cups of grated cheese
+ Accompanying side dishes (choose your choice)
° cherry tomatoes
° 1 avocado
° 1 c sour cream
° 2 c iceberg lettuce
° ground hot pepper
° lemon juice


In a frying pan on the stove, melt the butter. Add onion and cook for 5 minutes, stirring occasionally, or until translucent.
Add beef and garlic. to mix together. Keep cooking until the meat is done.
Add chili, cumin, and Mexican sauce. to mix together. Taste and adjust seasoning if necessary. Take off the fire.
Preheat the oven to 200°C (400°F). In a square 20 cm by 20 cm (8 by 8 inch) baking dish, spread 1/3 of the seasoned meat mixture. Cover with tortilla chips. Sprinkle 250 ml (1 cup) of grated Louis-Sayer cheese. Repeat the process twice to use the rest of the ingredients.
Cover with aluminum foil and bake for 30 minutes, or until the lasagna is very hot.
Remove the aluminum foil and continue baking for 10 minutes, or until the cheese has melted. Place the grill on the grill for 3 to 5 minutes to brown the cheese.
Let it cool for 5 minutes before serving with your choice of toppings.