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Mexican Lasagna Recipe

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This recipe for Mexican Lasagna, by , is from The Gabbert Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pam Vierling
Added: Thursday, August 14, 2008


1 lb. ground beef
1 chopped onion
salt & pepper to taste
1 Tbs. chili powder
1 can ranch style beans
1 pkg. flour tortillas- quartered
grated cheddar cheese
1 can cream of chicken soup
3/4 can tomatoes & green chilies (Rotel)

Line a greased heat proof lasagna dish with quartered flour tortillas.
Brown meat with onions & seasonings.
When meat is brown & most of the juice cooked off, add undrained beans & mix well; spoon over tortilla layer.
Cover with grated cheese.
Place soup & tomatoes in a processor or blender & mix well.
Pour soup mixture over casserole, making sure all ingredients are well covered.
Top with another layer of grated cheese.
Bake at 350 degrees F. for 30 to 40 minutes.
Let set 10 minutes; cut in squares & serve hot.

Personal Notes:
Personal Notes:
This dish is better if assembled a day ahead of time, covered & refrigerated overnight & cooked the next day.
It may also be frozen before cooking.
When ready to use, thaw in the refrigerator allowing additional baking time.




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