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Mexican lasagna

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Ingredients/Components

sour cream - 8 oz
can cream of chicken soup - 1 item
ground beef - 1 lb
medium onion - 1 item
can cream of mushroom soup - 1 item
clove of garlic - 1 item
bag tortilla chips - 1 item
can diced Ro-Tel tomatoes - 1 item
to 12 soft flour tortillas - 10 item
sliced, shredded Cheddar cheese - 3 c
sliced, shredded Monterrey Jack cheese - 3 c
can mild red enchilada sauce - 1 item
Optional:1 can chili Ranch Style beans
for guacamole

How to make mexican lasagna:

Optional:1 can chili Ranch Style beans1 can cream of chicken soup avocados, etc. for guacamole Preheat oven to 375° and use a large lasagna pan. Dice onion and garlic and brown with beef in skillet. Drain off excess fat and season to taste with pepper, salt, chili powder and cumin. Turn heat to low and add the 3 canned items and sour cream. Let simmer and bubble slowly until thoroughly heated through. Keep on low heat while preparing the pan. Stack the tortillas and cut 5 strips vertically and horizontally on them. They are now in small pieces.

Spray the bottom of the pan with Pam. Line the bottom of the pan with half the tortillas or until it is about 2 pieces deep, pour half of the meat mixture on top of the tortillas and cover the meat with 1/2 the Cheddar and 1/2 the Monterey Jack cheeses. Repeat the layers. Cook uncovered for about 30 minutes or until the cheese is bubbling and golden brown. Serve on a plate with chips on the side. The chips can be used as edible forks.

The optional items should be added when adding the canned items. For a creamier, not as spicy taste, add the cream of chicken soup. For a heartier texture, add the beans. Make guacamole to taste and top each serving. Reheats beautifully in microwave and tastes even better.

Recipe categories: Main dish, Casseroles, Lasagna.

Rating:

3.7

Average rating: 3.7, total votes: 6

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Related ingredients:

pkg, butter, oil, dry mustard, can cream of chicken soup, can sliced water chestnuts, can tomato sauce