Layered Mexican Lasagna
1 lb ground beef
1 - 16 oz can refried beans
1 - 8 oz can enchilada sauce
1 - 8 oz can tomato sauce
6 - 8 inch flour tortillas
1 - 14 1/2 oz can diced tomatoes (drained)
3/4 cup sliced green onions
1 - 4 oz can diced green chiles (drained)
1 - 2 1/4 oz can ripe olives (drained)
4 cups (16 oz) shredded cheddar cheese
Sour cream (optional)
Avacado slices or guacamole (optional)
Brown ground beef, drain. Stir in beans, enchilada sauce and tomato sauce. Bring to a boil, reduce heat and simmer 15 minutes. In lightly greased 13x9x2 inch baking dish, place two tortillas side by side on bottom of dish. Spread 1/3 of meat mixture over tortillas and sprinkle with 1/3 each of the tomatoes, green onions, chiles, olives and cheese. Repeat layers twice, ending on top with cheese.
Bake at 350 degrees for 40-45 minutes. Let stand 10 minutes before serving. Use garnishes above as desired.
Pairs Well With
One of my mother-in-law's recipies for feeding the crowd. Very popular with everyone, kids included!