Mexican Lasagna

Name: Mexican Lasagna
Ingredients: 1 1/2 lbs. ground beef, browned and drained; 1 medium onion, brown with meat; 10 oz. can cream of chicken soup; 16 oz. can whole tomatoes, drained and diced; 10 oz. can enchilada sauce; 1 small can chopped black olives; 1/2 tsp. salt; 1/2 tsp. oregano; 1/8 tsp. pepper; 1/8 tsp. cumin, crushed; 1/8 tsp. chili powder; 2 c. Cheddar cheese, shredded; 1 lb. Cheddar and Jack cheese mixture, shredded; 8-10 large flour tortillas, cut into strips

14 ingredients

4 steps

Ingredients

1 1/2 lbs. ground beef, browned and drained
1 medium onion, brown with meat
10 oz. can cream of chicken soup
16 oz. can whole tomatoes, drained and diced
10 oz. can enchilada sauce
1 small can chopped black olives
1/2 tsp. salt
1/2 tsp. oregano
1/8 tsp. pepper
1/8 tsp. cumin, crushed
1/8 tsp. chili powder
2 c. Cheddar cheese, shredded
1 lb. Cheddar and Jack cheese mixture, shredded
8-10 large flour tortillas, cut into strips

Directions

1

In a large skillet, combine ground beef, cream of chicken soup, tomatoes, enchilada sauce and olives; simmer about 25-30 minutes. Stir in 1/2 c. Cheddar cheese.
2

In 9x13-inch baking dish, layer tortillas and sauce mixture, ending with sauce.
3

Garnish with Cheddar and Jack cheese mixture.
4

Bake at 350° for 30 minutes.