So the other day I was walking thru the store trying to figure out what my next recipe challenge should be and I see lasagnas in the frozen food aisle. All sorts of lasagnas mind you, zucchini and cauliflower lasagna and a Mexican lasagna. I thought there you go. That will be my next challenge of cooking outside the box because I love Mexican food and Italian, so combining these two loves should be amazing right?
Well it was, and ladies and gentle peeps, I did it without a recipe. I just knew what I wanted in it and cooked the meat and combined the ingredients and it turned out much better than I had anticipated. In fact, I was jumping up and down at the dinner table after the first bite and Hunky Hubs was looking at me like I was crazy, but it was also piping hot. I told him this was my best experimental recipe yet and he thought it was great too. I asked him if he thought there was anything I should change and he said no. He’s always honest with me when it comes to this because he knows I put the recipes I try up on Heartfully Heather.
Anyway, I knew what I wanted for ingredients so it was just hoping they’d all taste good together.
(Ingredients can be found in the recipe card at the bottom of the post.)
You know how the beans can be a little solid when you try to get them out of the can? Put them in a bowl first and add just a little bit of water to the beans and mix so they are a good consistency to spread over your tomatoes and ground beef.
And some more ricotta cheese!
Then I choose to layer with slices of Colby-jack cheese instead of shredded cheese. I feel the slices makes it cheesier than shredded cheese.
Pop in the fridge to let marinate and save for dinner, or pop right into the oven.
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