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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Camptime Mexican Lasagna Recipe

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This recipe for Camptime Mexican Lasagna is from Our Family Cookbook Project, 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:  
2 (10.75 oz.) cans condensed cream of mushroom soup
1 (19 oz.) can enchilada sauce
1 lb. ground beef
2 Tbsp. chopped garlic
salt and black pepper
8 flour tortillas
1/2 c. shredded cheddar cheese
8 hard corn tortilla shells
1 (10.75 oz. ) can nacho cheese sauce
1 (14 oz.) can refried beans
Directions:
Directions:
In a medium saute' pan over medium heat, cook ground beef with garlic, salt & pepper. Separate meat thoroughly so there are no large chunks.

Put some creamy enchilada sauce on the bottom of a Dutch oven insert. Place a flour tortilla over the sauce. Add a layer of ground beef. Put some shredded cheddar cheese on top of that, then spread more creamy enchilada sauce over the top of that. Place some hard corn tortilla shells over the recipe, then add a layer of nacho cheese sauce. Add another layer of enchilada sauce then the can of refried beans. Put another layer of ground beef, followed by cheddar cheese, then hard tortilla shells after that. Continue layering until all of the tortillas, meat, cheese and sauce are used up or the insert is 3/4 full.

Place the insert into the Dutch oven, cover it and put about 14 coals on top and 8 coals around the outside of the bottom (not underneath) Let this cook for at least two hours, or until you think it is ready to serve.

 

 

 

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