cheesy mexican lasagna
My husband wanted something with tortillas today (we had too many in our fridge that he didn't want to waste). He told me he didn't care what I made, so after looking in my cupboards here's what I came up with. Enjoy!
prep time
cook time
30 Min
method
---
yield
9 x 13 pan
Ingredients
- 2 pounds ground beef
- - taco seasoning
- 1/2+ - medium onion, chopped
- 1 teaspoon minced garlic
- 1 cup salsa, medium (or your preference)
- 1/2 cup beef broth
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 cup shredded mexican blend cheese
- 8 - flour tortillas (softshell taco size)
- 2 cups shredded cheddar cheese
- - sour cream (optional)
How To Make cheesy mexican lasagna
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Step 1Grease the bottom and sides of a 9x13 pan. Preheat oven to 350. -
Step 2Brown ground beef in saute pan with onion, garlic, and taco seasoning (to taste; I tend to be very generous) Drain.
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Step 3Remove from heat and mix in the soups, beef broth, and salsa until well blended. Stir in the mexican blend shredded cheese. Set aside.
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Step 4Layer 4 tortillas on the bottom of the pan, cutting to fit, if desired.
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Step 5Layer 1/2 the beef mixture over the tortillas. Top with 1 cup of the cheddar cheese.
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Step 6Place another layer of tortillas on top, and repeat with remaining beef and cheese.
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Step 7Bake for 30 minutes, uncovered. Turn oven to broil for 1 minute to lightly crisp cheese on top. Let set for 5-10 minutes before cutting. Top each serving with sour cream, if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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