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Mexican Lasagna Recipe

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This recipe for Mexican Lasagna, by , is from BooBoo's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Vandy Banta
Added: Saturday, November 25, 2006


flour tortillas
1 can Rotel (diced) tomatoes
1 can Campbells Cream of Mushroom soup
1 Ib ground beef
1 chopped onion
1 chopped bell pepper
chili powder (season to taste)
cumin (season to taste)
garlic powder (season to taste)
Mexican oregano (season to taste)
1 can Ranch Style beans
Velveeta cheese (grated)
Longhorn Colby cheese
Parmesan cheese
picante sauce
sour cream

Line bottom of a square non-stick cake pan with flour tortillas (tear one in pieces to cover any holes). Set aside. In a blender puree Rotel tomatoes and mushroom soup. Pour half of mixture over the tortillas and cover pan. Set other half of mixture aside. Brown ground beef in skillet with onion and bell pepper. Lightly season with chili powder, comino, garlic powder and Mexican oregano. Drain when done. Spread this over the wet tortillas in pan. Sprinkle beans juice included over meat. Sprinkle Velveeta and then colby cheese over beans. Cover with more tortillas. Again tearing to cover any holes. Pour remaining Rotel and mushroom soup mixture over tortillas. Top with cheeses and shake Parmesan over top. Add dash of salt/pepper. Parsley makes a nice decorative topping as well. Bake @ 350 for 40 minutes or until cheese is melted and has a golden light brownish appearance. Cool at least 20 minutes before cutting. Cut into squares and serve with sour cream and picante sauce.




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