Mexican Lasagna With Frito Pasta

 

 5 Layers of spicy Mexican inspired deliciousness. The Frito corn pasta makes it.

 Mexican Lasagna With Frito Pasta

Fritos Lasagna Sheets (recipe below)

  3 pounds cooked Taco meat

Queso fresco, crumbled

Large jar any Salsa

1 regular can Fire Roasted Tomato Sauce

1/2 a small can tomato paste

1 Can Black Beans, drained

1 can Rotel

can of chipotles

1 large bag shredded Mexican cheese mix

1/2 jar Pickled Jalapenos, drained

1 Can Niblets corn, drained

Make the pasta first and roll out and cook the sheets

Gather everything on your table

Mix the Beef, Salsa, Tomato Sauce, tomato paste, 2 mashed Chipotles and Rotel in a pot, simmer for 5 mins, then take off heat

Pour a few ladle fulls into a Lasagna pan, cover with one layer of pasta

Then

Beef & Niblets corn

Pasta

Beef and Black Beans and a few handfuls of the Mexican cheese mix

Pasta

Beef and Jalapenos

Pasta

Beef and Queso Fresco

Pasta

Beef and the rest of the bag of Cheese

Bake, loosely covered with nonstick foil at 350oF for 20 mins 

Then uncover and bake until bubbly and golden.

You will need to make enough pasta sheets to make 5 complete layers

Frito Lasagna

 5 Eggs

 3 Cup Flour
1 cup Pulverized FRITOS, pulverized in the Vitamix*
1 teaspoon of salt
1 cup Water -/+

(Or more to adjust for humidity and ingredients)

Put all ingredients in a Pasta maker and process for Lasagna

Or put all ingredients in a food processor and process till it forms a ball,.

Knead a few minutes then wrap in plastic wrap and let sit for 30 minutes. 

 

Note: you can use regular or Chili Cheese Fritos 

*Pulverize half a bag of Fritos, then measure out 1 cup, then repulverize with half the flour to make the Frito particles even smaller.