Mexican Lasagna |
| Name: |
Nickole Weitman |
| Base: |
MCAS Beaufort SC |
| Recipe: |
This is an EASY EASY EASY recipe that is quick and easy. With very little clean up. ENJOY!!!!
1 lb of Ground Beef (browned)
1 can Chili (no beans)
1 can of cream of mushroom soup
1 can cream of chicken soup
1 can enchalada sauce
1 lb colby/Montery Jack cheese (grated)
1 pkg (appox 20) corn tortilla's (DON'T USE FLOUR TORTILLAS)
Preheat oven at 375* In a deep frying pan or Dutch oven mix together meat, chili, soups, and enchalada sauce. Bring to a boil, turn down to Med/Low and let simmer stirring occasionally for 10 min. Slice Tortillas into strips and line bottom of 9x11 or 9x13 pan. Spoon over meat mixture, sprinkle with cheese. Repeat layers until you use all ingredients. Bake in oven until cheese is melted. |
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