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
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
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!