Monday, May 5, 2014

Easy Mexican Lasagna

As I have mentioned several times, I am the director of a preschool.  I love it!  Our classes all make a gift for mom for Mother's Day.  One of our four year old classes made a cookbook for the moms. They collected recipes from each family and then had each child describe his/her favorite recipe.  The cover was a cute picture of each child in a chef hat.

Recently, I made a new cookie recipe from the cookbook - Reese's Peanut Butter Chocolate Pudding Cookies and they were oh so yummy.  This week I tried Mexican Lasagna.  It was easy and yummy.
Since we have two away in college, I decided to half the recipe and made a square pan instead of a 9 x 13 - it worked perfectly.  I will give you both versions below!  Enjoy!

Mexican Lasagna  (9x13 version)

2 lbs. ground beef
chopped onion
1 can cream of mushroom soup
1 can cream of chicken soup
1 can enchilada sauce
1 pkg of taco seasoning
2 small cans diced green chiles
flour tortillas
shredded Monterey Jack Cheese

Brown ground beef with chopped onion or minced onion, drain.  Tear or cut tortillas long like lasagna noodles.  Spray a 9 x 13 with cooking spray.  Line pan with a layer of torn tortillas.  Add a layer of ground beef mixture, then a layer of shredded cheese.  Repeat layers.  Bake at 350 for 30 minutes. Serve with shredded lettuce, salsa, sour cream, black olives and cheese.

**For a square pan, I used one pound of ground beef, one can cream of mushroom soup, 1 can red enchilada sauce, 1/2 envelope taco seasoning, 1 can diced green chiles.  I had some cream on hand so I added a 1/2 cup cream,  Everything else is just about the same!

Printable Version

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