Mexican Lasagna

Another recipe adapted from Hillbilly Housewife that works well as a freezer meal. My family said this recipe is like a combination of two other favorites: Black Bean Tortilla Pie and Layered Enchilada Casserole.

1 pound of ground beef
1 onion, chopped
1 jar salsa, divided (8-12 oz)
6 whole wheat tortillas, cut into 1 inch strips (Use a pizza cutter to do this easily.)
1/2 cup sour cream
1 can cream of chicken soup
2 cups shredded Cheddar cheese, divided

Preheat the oven to 350 degrees.
Meanwhile, cook the beef and onion over medium heat until browned. Drain well and set aside.
Spread half of the salsa over the bottom of an ungreased square baking dish.
In a small mixing bowl mix together the remaining salsa, sour cream, and soup until blended.
Layer half of the tortilla strips over the salsa. Then build layers as follows:
  • Half of the beef mixture
  • Half of the soup mixture
  • Half of the Cheddar cheese
  • Remaining tortilla strips
  • Remaining beef mixture
  • Remaining soup mixture
  • Remaining Cheddar cheese
Bake uncovered for 35 minutes; let stand 10 minutes before serving.

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