Mexican Lasagna
- Ready In:
- 1hr 45mins
- Ingredients:
- 14
- Yields:
-
1 9x13 casserole
- Serves:
- 12
ingredients
- 1 vegetable oil cooking spray
- 2 lbs ground beef
- 1 (6 ounce) can green chilies
- 1 (6 ounce) can sliced jalapeno peppers (chopped)
- 1 cup chopped onion
- garlic powder (to taste but I use fresh garlic)
- 1 teaspoon cumin
- 3 (18 ounce) cans ranch-style pinto beans
- 2 (10 ounce) cans cream of chicken soup
- 1 (10 ounce) can red enchilada sauce
- 1 (10 ounce) can Rotel Tomatoes
- 15 -18 corn tortillas (pan fry in oil to soften)
- sour cream, for garnish (optional)
- cheese (AS MUCH AS YOU WANT)
directions
- Brown ground beef with onion and garlic and then drain.
- Put beans in pot (juice and all) and simmer for 15 minutes.
- Smoosh beans really well with a potato masher.
- Add the following ingredients to the meat mixture: Cream of Chicken, Rotel, Jalapenos, cumin, green chilis and enchilada sauce.
- Spray 9x13 pan with vegetable oil spray.
- Layer meat, beans, cheese and tortillas until gone.
- Top with more CHEESE!
- Bake 1 hour at 350 degrees with a cookie sheet under casserole dish.
- Flavor is enhanced; if prepared a day in advance.
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Reviews
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This was very good. My 3 boys loved it and we are having it for leftovers tonight. I didn't have time to pan fry corn tortillas so I used toastadas I also didn't have pinto beans so I used a can of refried beans. I garnished with olives too. What a great and fast dish. It took 45 minutes and that is counting the 20 minutes it was in the oven.
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I couldn't decide between Mexican lasagna (with noodles) or with tortillas but decided upon this. I did have to make some changes due to my pantry: ground turkey, Recipe #168653 for the enchilada sauce/tomatoes, and flour tortillas. I halved the recipe and made in a 9 inch square pan, using 4 tortillas. This filled my pan and made for nice big "lasagna" type slices. The beans make a wonderful "gravy-like" texture and the cream on chicken soup made for a creamy texture but the sauce was still a dark red. My husband and I enjoyed this over romaine lettuce. Thanks Gingerbear, for posting! Roxygirl
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Oh my gosh! I love enchiladas but am very picky about them. This dish tastes just exactly like the enchiladas that I used to get at the Cow Pen Restaurant in Lake Village, AR. My parents always took me there for my birthday as my choice of where I wanted to go. Thanks so much for this wonderful addition to my favorite cookbook! The only thing I changed is I used the ranch style beans with jalapenos so I omitted the can of jalapenos. Even my husband loved this and he isn't a fan of Mexican cuisine. Nancy
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RECIPE SUBMITTED BY
Gingerbear
United States
Me and my boyfriend have been together for 11 years now. We live on 40 acres and have 6 dogs and 4 Tennessee Walkers. We both work a lot of hours so there is never enough time in a day to get everything done. I absolutely love the outdoors. I also enjoy lifting weights, reading and playing with all of my beautiful animals. I absolutely love, love and love to cook. I like to cook a variety of things and also like love to bake. I like to just get in the kitchen and experiment with different things. If something does not turn out for me such as pie crust or gravy I will keep trying until I can make it work. Only problem is, when I finally make it work it may not work again the time after that. It is fun though and I do consider myself a pretty good cook for the most part. I also love slow cooker recipes. Those are my most favorite in the winter months.