Spicy Mexican Lasagna

This recipe is from my dear friend, Wendy A.K.A. @RightGirl on Twitter. She’s a saucy gal, filled with spice and intrigue. Of course her recipe is a reflection of her and I’m very pleased with the new addition. Thanks, my Fleur, and don’t worry, I’ve taken the freezer advice under serious consideration.

Mexican Lasagna

Mexican Lasagna

Mexican Lasagna

Brown 1.5lbs lean ground beef
Add a f***-ton of cayenne pepper
Add another heaping f***-ton of chili powder
Beef should have a reddish tinge to it after seasoning.

Layer a lasagna pan with thick corn chips (I like Old El Paso for a commercial brand)
Place a layer of ground beef mixture on top
Add a layer of ass burning hot salsa
Add a layer of mixed grated cheese (I like marble cheddar & Jack)
Add a layer of sliced jalapeno peppers

Repeat layers till you run out of stuff

Place pan in an oven preheated to approx 350°
Cheese throughout dish should be melted in 25-35 minutes. Turn off over and leave pan to stand within for another 10-15.

Serve with sour cream, and you may want to put a roll of toilet paper in the freezer for later.

As a side note from Delectable Jen, you can also mix the cheese with a can of cream of mushroom or chicken soup and a splash of milk for a different kind of flavor.


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