I thought I'd try sharing another recipe today. I call this Mexican Lasagna, because it is made up of layers like lasagna, and has a Mexican flavor. This recipe is not from a cookbook. It's an Eva original.
Proceed at your own risk!
1 lb. hamburger
1 envelope taco seasoning
1 can diced tomatoes
1 package Spanish Ricd-a-Roni
1 jar chunky salsa
3 or 4 soft tortilla shells
1 1/2 cups shredded cheddar cheese
water as required
Prepare Rice-a-Roni according to directions, adding the can of diced tomatoes; brown the hamburger 'til thoroughly cooked, then add the taco seasoning and follow the directions on the envelope. When rice is almost done (still some liquid left).
Spray a deep 9"x 9" pan with non-stick spray. Place a soft tortilla shell on the bottom of the pan. Spread some of the seasoned hamburger over the shell. Cover meat with a layer of Spanish Rice. Top rice with a layer of salsa. Top salsa with shredded cheddar. Add another soft tortilla shell and repeat layers. (How many layers depends on the depth of the pan, and how long your ingredients last. )
I was able to get two complete layers of all ingredients, which used up all the beef. Then I topped it all with another tortilla shell, the rest of the rice, some salsa, and last of all, the shredded cheddar. Because my pan was filled to nearly over-flowing, I covered a cookie sheet with nonstick aluminum foil and placed the casserole on it, to catch any drippings. Bake in a 375 degree preheated oven for 30 minutes.
Serve with sour cream and a salad.