SCHOOLS OUT FOR SUMMER!!!!
Students left at noon but the kitchen made enchiladas for lunch anyway. Apparently they are making lunch all of teacher week but last year this was not the case. As this was totally unexpected the teachers had already ordered pizza. Not to let food go to waste I swiped some of the enchiladas for dinner.
Now these enchiladas didn't hold up to well and in my opinion could be part of a better meal if taken apart. So I took out the filling and made this mexican lasagna for dinner instead.
Ingredients:
- 2 cans diced tomatoes
- 1/2 onion diced
- 1/2 bell pepper diced
- 2 oz cheese
- 3 tortilla (I use la tortilla factory)
- Spinach
- enchilada filling (I used beef from school)
- 1/2 cup corn
Directions:
- Pre-heat oven to 350 degrees.
- Put down a layer of beef as thin as possible. Top with tomatoes. Then place a tortilla on top. Layer with tomatoes and spinach and corn.
- Place another tortilla on top. Now add a layer of beef then onions and peppers. Top with another tortilla.
- Sprinkle cheese on top of the last tortilla. Cook for 15-20 min or until hot and cheese is melted.
