Sunday, November 4, 2012

Mexican Lasagna

 Mexican Lasagna
Recipe adapted from Southern Living

1 pound ground beef
1 can ranch style pinto beans, drained
2/3 can Rotel, drained
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 can cream of celery soup
1 can cream of mushroom soup
1 can mild enchilada sauce
9 corn tortillas
2 cups shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1 medium tomato, seeded and diced
4 green onions, chopped
1/4 cup fresh cilantro, chopped

Cook and drain beef. Stir in beans and next five ingredients. Cook until thoroughly heated.

Stir together soups and enchilada sauce in a saucepan. Cook until thoroughly heated.

Spoon one-third of sauce onto bottom of a lighted greased 13x9-inch baking dish. Top with three tortillas. Spoon half of beef mixture and one-third of sauce over tortillas. Sprinkle with half of Cheddar cheese. Top with three tortillas. Repeat layers ending with tortillas. Sprinkle with Monterey Jack cheese and next three ingredients.

Bake at 350 degrees for 30 minutes.

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