Mexican Lasagna
2 pounds lean ground beef (or mix of
turkey, beef and/or ground
venison)
1 15-ounce can refried beans
1 14.5-ounce can of Rotel tomatoes
1 small can cream of mushroom soup
4 large flour tortillas (cut in 2”
strips, and then halved)
12 oz. sour cream
1 cup shredded sharp cheese
1 cup shredded Mexican blend cheese
1 ½ tsp. chili powder
1 16-ounce can of large black
olives, drained & sliced
Preheat oven to 350. Brown
meat in a large skillet over medium high heat. Drain off drippings. (Use a big
pot so you can add the other ingredients in.)
Add chili powder, beans, Rotel, olives,
sour cream, and soup together in a large bowl and mix well. Add to meat pot and
heat thoroughly.
Line baking pan(s) with tortilla
strips, making sure to cover the entire bottom of pan. Then spoon in half of
the meat mixture and top with half the cheese. Repeat so you have a double
layer of everything.
Bake covered for 30-40 minutes. Great with pico de gallo or salsa added. Ole’!
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6 comments:
Angie, looks good. I love Mexican-spicy-food. Oh, and that blonde joke gave me a har har moment. :P
Yum! Sounds delicious! And I got a lot of miles out or your blond joke, too.
I'm hongee . . .
Oh cher, this looks fab and I can't wait to try it! Thanks for the great recipe and for stopping by! That blonde joke cracked me up, too!
Angie:
I got my prize package, and it was just what I needed! I was making some shrimp with red beans & rice - seriously - and I wanted some good hot for it, but did not have any sauce. I was on my way out the door to buy some and, lo and behold, there was your package! I opened it, found hot sauce (among other things) and didn't have to go out! Great co-incidence, and thank you!
Love and good foods to y'all!
Suldawg: Glad the late delivery came in handy. :)
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