Mexican Lasagna

Meat layer

2 lb ground beef
1 small onion, diced
1 tsp salt
½ tsp cumin
¼ tsp paprika
¼ tsp chili powder

Cream Layer

2 cans cream of chicken soup
½ C milk
½ C sour cream


24 corn tortillas
2 (8 oz) cans tomato sauce
1 can tomato soup
1 lb cheese, grated

Brown beef with spices in a skillet, then drain. Add 1½ cans sauce and tomato soup. Bring to a boil, stir, then set aside. Mix creamy ingredients until blended.

Preheat oven to 300°F. In a 9×13″ pan, spread ½ can sauce to cover bottom of pan. Slice 4 tortillas in half. Place 3 halves along each edge of pan and one half at each end, flat sides against the side. Place 2 more whole tortillas in center to complete layer. Spread ½ of cream layer evenly, then top with cheese. Top with another layer of tortillas, half the beef mixture, and on upwards: tortillas, creamy, cheese, tortillas, beef, then cheese. Bake for about 45 minutes, covered with foil.

Yields: 8-12 servings

Time to make: 1½ hr

Source: Kathy Hoffman

Published in: on November 26, 2009 at 8:09 pm  Leave a Comment  
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