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This is a recipe that my mom gave me for Mexican lasagna. I make it using soy crumbles, but you carnivores can substitute meat if you wish. You ...
Preheat your oven to 350 degrees, and preheat a medium-sized pot at medium heat on the burner. Chop the onion and garlic cloves.
Put a tablespoon of butter in the preheated pan, then add the onion and garlic. Cook, stirring occasionally, until they soften.
Add the can of tomatoes and taco seasoning. Mix well.
In a separate pan, brown the veggie crumbles/ground meat. If you're using veggie crumbles, you don't have to heat them too much. They will also cook in the ...
Add the frozen corn/black bean mixture to the onion/garlic/tomato pot and mix well.
After the corn/black bean mixture has been thoroughly heated, remove the pot from the burner. Finish browning the veggie crumbles/ground meat, and add to the vegetables.
Put the tortillas in the pan you want to cook the lasagna in, and trim them to fit. Save the excess; you may need it to fill in ...
Put one cup of the vegetable/"meat" mixture in the bottom of the pan and spread it out. Add two layers of tortillas (using the excess pieces to fill ...
Place the pan in the oven and bake for about 30 minutes, until the cheese is melted and the sauce is bubbling. If you don't want to wait, ...
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