Taco Pie (AKA Mexican Lasagna)

Ingredients
Hamburger
Taco mix
Refried beans
Colby cheese, shredded
Chunky style salsa
Flour tortillas
Shredded Lettuce

Directions
1. Brown and drain hamburger, then add taco seasoning and water and prepare according to taco mix directions. Shred cheese while meat is cooking. When meat is done, preheat oven to 350 degrees F.
2. Mix prepared hamburger and beans in a large mixing bowl.
3. In a square or rectangular pyrex baking pan, lay down one layer of flour torillas and cut them to fit in the pan. If they ride up the sides a little, that's fine.
4. Spread half the meat and beans mix, then cover with shredded cheese and sprinkle salsa on top.
5. Lay down another layer of flour torillas and spread the other half of meat and beans, cover with shredded cheese and sprinkle salsa on again.
6. Lay down last layer of flour torillas, cover with cheese and sprinkle with salsa. Cover pan with aluminum foil. By now, the oven should be ready.
7. Bake covered at 350 for 25 minutes, then remove foil and bake for 5 more minutes.

Let cool for 5 to 10 minutes, then cut and serve. It will be sloppy to get the first slice out, start in a corner. Top with shredded lettuce, sour cream, more salsa as desired.

Jim's Hints
1. For a small meal, use a 9x9 pan and 1 pound of hamburger, 1 packet of taco mix and about 3/4 can of beans. You will probably use about 8 ounces of shredded cheese and most of a jar of salsa. For a large meal, use a 9x13 pan, 2 pounds of hamburger, 2 packets of taco mix, 1 and 1/2 cans of beans, and a lot of cheese and salsa. The small meal feeds 4 people barely or 2 with leftovers.

2. Do NOT use a round casserole dish. It may seem the perfect fit, round tortillas, round dish, they fit great. Until it comes time to cut and serve and you realize there's no corner to cut from…

3. When trimming the tortillas, save the bits to fill in the corners.

4. I recommend Old El Paso brand taco mix and traditional refried beans, Chi-Chi's Thick and Chunky mild salsa. Don't use a "restaurant" style salsa, they are much too watery and your lasagna will be soggy. Use colby cheese. Not colby-jack. Plain colby has been the best result.