MEXICAN LASAGNA

Name: MEXICAN LASAGNA
Prep time: 30 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Tex Mex
Ingredients: 1 pound Lean Ground Beef (browned and drained); 1.25 oz. Taco Seasoning (low Sod.); 0.25 cup Onion finely minced or grated; 1 cups Colby-Pepper Jack Cheese grated and divided; 1 can Cream of Mushroom soup Low sodium; 0.5 can Water; 6 6" Corn Tortillas

Enchiladas without all of the fuss. Beef, cheese, onion, corn tortillas and cream of mushroom soup layered and baked; Served with Spanish Rice, Guacamole, Pico De Gallo and Tortilla chips it is a Tex Mex feast in a fraction of the time.

Category: Main Dish

Cuisine: Tex Mex

Ingredients

Directions

Preheat oven to 350 Fahrenheit, prepare a 1 1/2 quart casserole with cooking spray. Cook meat and taco seasoning according to package directions. Set aside all but 1/2 cup of seasoned meat. Return the 1/2 cup of meat and any cooking liquid to the pan and add cream of mushroom soup and water, stir and bring to a simmer until soup is dissolved. Layer the dish starting with the half the sauce, 3 tortillas, all of the reserved meat, 3/4 C. cheese, all of the onions, 3 tortillas, the rest of the sauce and the remaining cheese. Cover and bake 30-35 minutes until casserole is bubbly and cheese in melted. Allow dish to rest 10 minutes before serving.

Reviews

☆☆☆☆☆

It was pretty good. Just change Lasagana to lasagna and I am sure more people will discover your great recipe.

MrsBrisk

Hi PRL182 -- the reason the "1" keeps popping up there is because the ingredient parsing is looking at the digits and thinking that it's a quantity. Try entering it as "6 Six-inch tortillas", or "6 tortillas; six-inch". Should work just fine.

stevemur

☆☆☆☆☆

I HAVE EDITED THIS RECIPE SEVERAL TIMES AND IT IS STILL GETTING THE AMOUNT OF TORTILLAS WRONG. THAT SHOULD BE 6- 6" CORN TORTILLA IDK WHY THE ONE KEEPS POPPING IN THERE. I SUPPOSE THE RECIPE EDITING COMPUTER IS IN WEEKEND MODE:-) BTW IF YOU CAN'T FIND LOW SODIUM TACO SEASONING USE LESS OF THE REGULAR OR THE DISH WILL BE TO SALTY.

PRL182

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