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Mexican Lasagna – Sharon Shane Recipe

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This recipe for Mexican Lasagna – Sharon Shane, by , is from We Are Abel To Cook, 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!

Jeanette Landeis


green chilies, diced
black olives, sliced
taco seasoning, to taste
tomato sauce and/or whole can of tomatoes
hot sauce, if desired, to taste
corn tortillas
Monterey Jack cheese
Cheddar cheese
refried beans, if desired

Hamburger Mixture:
Saute’ hamburger with onions. Drain excess fat. Add diced green chiles, sliced black olives, taco seasoning to taste, tomato sauce and/or canned whole tomatoes. You may add some hot sauce, if desired, for added zip (optional).

In baking dish, layer bottom with some hamburger mixture, then lay on corn tortillas, which have been cut in half. Add grated Monterey Jack cheese and Cheddar cheese along with more hamburger mixture. (You can also use refried beans in that layering) Use equal amounts.
Depending on how deep the dish, continue layering until you run out of space. For a great corn taste, be generous when adding the tortillas. The top layer should be the cheese.
**This dish can be complimented with sour cream, diced tomatoes, guacamole and/or shredded lettuce. You can make this dish a day or two ahead of time…the flavors will marry and tastes even better.
Bake: 350 degrees, uncovered, until hot.




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