Mexican Lasagna

Name: Mexican Lasagna
Ingredients: 1 lb. hamburger; 1 large onion; 2 to 4 tsp. chili powder; 1 can (29 oz.) tomatoes; 2 cans (1 lb. each) red kidney beans, drained; 2 tsp. salt; 1 pkg. (10 inch) flour tortillas; 3 c. iceberg lettuce, shredded; 1 c. Monterey Jack or sharp Cheddar cheese, shredded

9 ingredients

11 steps

Ingredients

1 lb. hamburger
1 large onion
2 to 4 tsp. chili powder
1 can (29 oz.) tomatoes
2 cans (1 lb. each) red kidney beans, drained
2 tsp. salt
1 pkg. (10 inch) flour tortillas
3 c. iceberg lettuce, shredded
1 c. Monterey Jack or sharp Cheddar cheese, shredded

Directions

1

Cook hamburger along with onions and garlic.
2

Drain.
3

Stir in tomatoes, breaking up with spoon, kidney beans and salt.
4

Simmer, uncovered, 15 minutes to blend flavors.
5

Spoon 1 cup chili mixture into bottom of 9 x 13-inch casserole dish.
6

Cut 4 tortillas lengthwise, arrange flat edges against sides of dish to cover bottom of pan.
7

Spoon half the remaining chili mixture over tortilla layer.
8

Halve 3 tortillas and cover chili layers; sprinkle with lettuce and cheese.
9

Halve remaining tortillas and cover previous layer.
10

Spoon remaining chili mixture over tortillas. Bake at 350° for 30 minutes.
11

Garnish with additional shredded lettuce and cheese.