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Mexican Lasagna Recipe

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

Contributor:  
Contributor:  
Carroll McKenzie
Added: Friday, August 13, 2010

Category:
Category:

Ingredients:  
Ingredients:  
1 lb ground beef (seasonings as desired)
2 small cans Cream of Celery soup
Several soft tortilla shells
Shredded cheese (Taco blend, 3-cheese, Cheddar, or whatever your preference)
For garnish, as desired: shredded lettuce, salsa, sour cream, guacamole, chopped tomatoes

Directions:
Directions:
Season ground beef as desired (salt, pepper, garlic, onions, etc.). Brown the beef completely and drain any grease. Preheat oven to 350. Add soup to the beef. Add small amount of water to the beef--enough to keep soup from being too thick but don't make it too thin. Mix well over medium heat until warm. Lightly spray bottom of 9 x 13 glass baking dish with non-stick cooking spray. Cover bottom of dish with single layer of tortillas (tear as needed to fit the size/shape of the dish). Cover tortillas with single layer of beef mixture. Cover beef with single layer of shredded cheese. Make another layer of tortillas. Cover with the rest of the beef mixture. Top with more cheese. Bake in 350 oven about 15 minutes until cheese is melted. Garnish as desired with lettuce, tomatoes, sour cream, etc. and serve immediately.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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