Mexican Lasagna by
Max's 1st Grade Cookbook
Ingredients
1 pound lean ground beef
1/2 c. chopped onions
1 can (15 ounces) OLD EL PASO Mexe-Beans
1 can (8 ounces) tomato sauce
1 can (4 ounces) OLD EL PASO Whole Green Chilies
1 package McCormick Taco Seasoning (regular)
6 - 8 flour tortillas, 8-inch halved
2 c. (8 ounces) shredded Cheddar Cheese
Instructions
Preheat oven to 350 degrees.
1. In large skillet, brown ground beef and onions. Salt and pepper to taste. I use Hot Shot red/black pepper to add a little spice. Drain the fat.
2. Dice the whole green chilies. Normally, there are 4 green chilies to a can but I only use 2 or 3 of them. The more you use, the hotter the dish will be.
3. Mix together the drained ground beef, mexe-beans, tomato sauce, green chilies, and taco seasoning.
4. Layer half the tortillas on the bottom of an 11 x 7-inch baking dish. Spread half the meat mixture over and sprinkle with half the cheese. Repeat.
5. Bake 30 minutes.
Makes 4 - 6 servings. Serve with shredded lettuce, salsa, and sour cream.
1. In large skillet, brown ground beef and onions. Salt and pepper to taste. I use Hot Shot red/black pepper to add a little spice. Drain the fat.
2. Dice the whole green chilies. Normally, there are 4 green chilies to a can but I only use 2 or 3 of them. The more you use, the hotter the dish will be.
3. Mix together the drained ground beef, mexe-beans, tomato sauce, green chilies, and taco seasoning.
4. Layer half the tortillas on the bottom of an 11 x 7-inch baking dish. Spread half the meat mixture over and sprinkle with half the cheese. Repeat.
5. Bake 30 minutes.
Makes 4 - 6 servings. Serve with shredded lettuce, salsa, and sour cream.