Mexican Lasagna

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Recipe Ingredients

  • 1 pound Lean Ground Beef
  • 1 can Pinto Beans, 15 Ounce. Jalapeno Ranch-Style
  • 1 can Diced Tomatoes with Green Chile Peppers, 14.5 Ounce. Drained
  • 1 teaspoon Garlic powder
  • 1 teaspoon Ground Cumin
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1 can Cream of Celery Soup, 10 3/4 Ounce
  • 1 can Cream of Mushroom Soup, 10 3/4 Ounce
  • 1 can Enchilada Sauce, 20 Ounce
  • 9 small Corn Tortillas, 6 inch
  • 2 cups Cheddar Cheese
  • 1 cup Monterey Jack Cheese
  • 1 large Tomato, Seeded and Diced
  • 4 medium Green Onions, Chopped
  • 1/4 cup Fresh Cilantro, Chopped
  • 1 medium Avocado, Chopped

Instructions

  1. 1. Cook ground beef in a large skillet over medium-high heat, stirring until meat crumbles and is no longer pink. Drain. 2. Stir in beans, canned tomatoes, garlic powder, cumin and salt and pepper. Cook until thoroughly heated. 3. Stir together soups and enchilada sauce in a saucepan; cook until thoroughly heated. 4. Spoon one-third of sauce onto bottom of a lightly greased 13- x 9-inch baking dish; top with 3 tortillas. Spoon half of beef mixture and one-third of sauce over tortillas; sprinkle with half of Cheddar cheese. Top with 3 tortillas; repeat layers ending with tortillas. Sprinkle with Monterey Jack cheese. 5. Bake at 350° for 30 minutes. Top with avocado, cilantro, diced tomato and chopped green onions.

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Krista Numbers

Krista is the founder of Simplify Supper. She is passionate about making family dinner a priority and strives to provide simple solutions to make it happen.

Feb 02, 2014
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