Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Jane Echols
Ft. Myers, Florida
Mexican Lasagna
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1 ½ lbs. ground beef |
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1 large onion, chopped |
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2 cloves of garlic, minced |
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1 tablespoon olive oil |
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1-2 tablespoons chili powder |
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1 teaspoon cumin |
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1 10 ounce can Rotel Tomatoes, drained |
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1 (15 ounce) can corn, drained |
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1 (15 ounce) can chili beans, drained |
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1 package flour tortillas |
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2 cups four Mexican cheeses |
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2 cans Old El Paso Enchilada Sauce |
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Optional: ¼ can dice tomatoes and 1 Tablespoon fresh cilantro |
Heat oil in 3 qt. skillet. Sauté onion and garlic in hot oil. Add ground beef and brown with onion and garlic. Drain well. Add chili powder and cumin, along with one can of enchilada sauce, rotel tomatoes, corn, and beans. Cook together for 5 minutes.
Coat the bottom of a 9 x 13 pan with ¼ of the remaining can of enchilada sauce. Place two of the flour tortillas on the bottom of the pan (cut to shape if you want to).Cover tortillas with ¼ of the remaining enchilada sauce, 1/3 of the meat sauce, and ¼ of the cheese. Cover with two more layers keeping the same order. Cover the three layers with two tortillas and the remainder of the enchilada sauce. Cover the dish with aluminum foil and bake at 350 for 25 minutes.
After 25 minutes, remove the foil, cover the top with the remaining cheese and optional items and bake 5-10 more minutes, until cheese is melted and dish is bubbling hot.
NOTE: My daughter’s father-in-law fixed this dish for us over Christmas this year. He said he found it in The St. Petersburg Times, which had republished it from The Los Angeles Daily News; but he didn’t remember the month or year. It was simply wonderful! You can make fewer layers if you desire. I made it in an 8 x 12 dish and it was really too small, so be sure and use a 9 x 13 dish instead. I also bought the large four tortillas and just cut them to shape, as one just about covered the bottom of my pan.