Well, yesterday was Taco Tuesday and I was in the mood to try something different. So I came up with a new recipe for Mexican Lasagna. Johnny wasn't sure about it when I told him my recipe, but he really liked it after I was done actually making it. :) And it's super easy to make! So even better! And it'll be one more Mexican dish we can throw in the rotation for Taco Tuesdays. :)
Mexican Lasagna
Ingredients:
2 lbs of ground beef
2 pkgs taco seasoning (I use McCormick mild taco seasoning)
2 pkgs taco seasoning (I use McCormick mild taco seasoning)
1 can refried beans
1 can Ro-Tel
1 can tomato sauce
8 oz sour cream
1 can cream of celery soup
16 oz. colby jack cheese
1 pkg soft taco size flour tortillas
top with optional chopped green onions and sliced black olives
Directions:
Preheat oven to 375 degrees.
Brown hamburger and drain. Add taco seasoning, refried beans, Ro-Tel, and tomato sauce. Stir well.
In a separate bowl, stir together sour cream and cream of celery soup.
In a 9x13" pan, spread a thin layer of the sour cream mixture.
Cover the sour cream mixture with 3 overlapping tortillas.
Spoon half of the beef mixture on the tortillas.
Cover with half of the sour cream mixture.
Cover with half of the cheese.
Cover with 3 overlapping tortillas.
Spoon the other half of the beef mixture on the tortillas. Cover with three more tortillas.
Cover with the remaining sour cream and then spread the rest of the cheese on top.
Top with optional green onions and black olives.
Bake at 375 degrees for about 15 minutes until the cheese is all melted.