Mexican Lasagna

Name: Mexican Lasagna
Ingredients: 1 vegetable oil cooking spray; 2 lbs ground beef; 1 (6 ounce) can green chilies; 1 (6 ounce) can sliced jalapeno peppers (chopped); 1 cup chopped onion; garlic powder (to taste but I use fresh garlic); 1 teaspoon cumin; 3 (18 ounce) cans ranch-style pinto beans; 2 (10 ounce) cans cream of chicken soup; 1 (10 ounce) can red enchilada sauce; 1 (10 ounce) can Rotel Tomatoes; 15 -18 corn tortillas (pan fry in oil to soften); sour cream, for garnish (optional); cheese (AS MUCH AS YOU WANT)

14 ingredients

9 steps

Ingredients

1 vegetable oil cooking spray
2 lbs ground beef
1 (6 ounce) can green chilies
1 (6 ounce) can sliced jalapeno peppers (chopped)
1 cup chopped onion
garlic powder (to taste but I use fresh garlic)
1 teaspoon cumin
3 (18 ounce) cans ranch-style pinto beans
2 (10 ounce) cans cream of chicken soup
1 (10 ounce) can red enchilada sauce
1 (10 ounce) can Rotel Tomatoes
15 -18 corn tortillas (pan fry in oil to soften)
sour cream, for garnish (optional)
cheese (AS MUCH AS YOU WANT)

Directions

1

Brown ground beef with onion and garlic and then drain.
2

Put beans in pot (juice and all) and simmer for 15 minutes.
3

Smoosh beans really well with a potato masher.
4

Add the following ingredients to the meat mixture: Cream of Chicken, Rotel, Jalapenos, cumin, green chilis and enchilada sauce.
5

Spray 9x13 pan with vegetable oil spray.
6

Layer meat, beans, cheese and tortillas until gone.
7

Top with more CHEESE!
8

Bake 1 hour at 350 degrees with a cookie sheet under casserole dish.
9

Flavor is enhanced; if prepared a day in advance.