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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Jenny Johnson’s Mexican Lasagna Recipe

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This recipe for Jenny Johnson’s Mexican Lasagna is from Falcon Park Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. ground beef
1 med. chopped onion
1 can cream of mushroom soup
1 can green chilies
1/2 c. sour cream
salt and pepper to taste
grated cheddar cheese
corn tortillas, cut into strips
Directions:
Directions:
Brown beef with chopped onion until done. Stir in soup, chilies and sour cream. Add salt and pepper. Alternate spooning sauce into 9 by 9 pan with strips of tortillas and cheese. Bake 350º for 25 minutes. Good served with lettuce, tomatoes and green onions.

 

 

 

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