AKA Lazy Girl Tex-Mex Lasagna. Any time I simplify a recipe, I label it as a “Lazy Girl” recipe. This is one of my favorites. It’s hard to find good Tex-Mex at the restaurants in Finland, so I make it at home. If I don’t want to go to the trouble of making enchiladas, but want something more substantial than tacos, I make this.

Gather your ingredients. You’ll need:

400 grams ground beef or a beef/pork combo
half package of taco seasoning
1 deciliter water (or amount on seasoning packet)
salsa of your choice (look for lots of vegetable chunks)
Mexican chili beans
4 slices of Hochland “Cheddar”
4 flour tortillas, cut into wedges
75 grams of real Cheddar, finely shredded
sour cream (kermaviili), guacamole and additional salsa for serving

Brown the ground meat and drain all of the oil off. Add the water and half of the taco seasoning packet. Cook for 10 minutes.

Add the salsa and beans and stir. Add the Hochland cheddar slices and stir gently until the cheese has melted.

Once it’s all combined, it should look like this:

Put a small amount of the mixture in the bottom of your baking dish. This will just keep the tortillas from sticking to the bottom.

Place half of the tortilla wedges on top of the base.

Cover the first layer of tortillas with a little less than half of the beef and bean mixture. Place the rest of the tortilla wedges on top of that and then pour the rest of the beef and bean mixture over the last of the tortillas.

Finally, spread the shredded genuine Cheddar over the final layer.

Bake at 190C for about 20 minutes. The filling should be bubbly and the cheese on top will be golden brown.

I like it with sour cream and a little more salsa. It’s also good with guacamole. Enjoy!