Layered Mexican Lasagna
CATEGORIES
INGREDIENTS
  • 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)
  • Salsa (optional)
  • Avacado slices or guacamole (optional)
DIRECTIONS
  1. 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.
  2. Bake at 350 degrees for 40-45 minutes. Let stand 10 minutes before serving. Use garnishes above as desired.
RECIPE BACKSTORY
One of my mother-in-law's recipies for feeding the crowd. Very popular with everyone, kids included!