Total Time
1hr 45mins
Prep 45 mins
Cook 1 hr

You are going to absolutly love this recipe! It is one of my favorites. OUTSTANDING!

Ingredients Nutrition


  1. Brown ground beef with onion and garlic and then drain.
  2. Put beans in pot (juice and all) and simmer for 15 minutes.
  3. Smoosh beans really well with a potato masher.
  4. Add the following ingredients to the meat mixture: Cream of Chicken, Rotel, Jalapenos, cumin, green chilis and enchilada sauce.
  5. Spray 9x13 pan with vegetable oil spray.
  6. Layer meat, beans, cheese and tortillas until gone.
  7. Top with more CHEESE!
  8. Bake 1 hour at 350 degrees with a cookie sheet under casserole dish.
  9. Flavor is enhanced; if prepared a day in advance.


Most Helpful

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.

Ktnwells June 10, 2010

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

Roxygirl in Colorado August 01, 2008

I didn't care for this at all. The cream of chicken soup threw me off and I didn't care for the tortillas. The leftovers didn't even go into the fridge.

BurtonFanatic February 03, 2008

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