mexican lasagna

How To Make mexican lasagna

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  1

  Pre-Heat oven to 375 Degrees In a large skillet brown ground meat and drain off the fat. Add seasoning packet. Add can's. with all juices. Stir well heating until bubbles, stirring occasionally.
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  In a 9x11 pan ( I use Pyrex but any will do ) Spoon in a small amount of juice from the sauce, I do this to keep tortillas from sticking, I brush it thinly with a pastry brush but you can use a spoon or gravity by tilting pan. Put one tortilla in the center of the pan. Fold tortilla in half and half again. Then tear along the folds. You have 4 pieces. Put point in each corner. Layer tortilla's meat sauce, and cheese until full ending with cheese, I usually have 3 layers but it is also flexible.
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  Now you can stop here and freeze for later if you want just adjust baking times when you thaw it. Put in oven until bubbly and cheese is melted and slightly browned. Take out and if you can wait, let it sit for 10 minutes before serving. My husband and kids can never wait.....
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  This is the first time writing this down, because it is always made with what I have on hand, I substitute a lot on this recipe so don't be afraid to make it your own. I have added peppers, green chillies, olives, it just depends on my mood. My family does not eat sour cream but I bet that would be a nice addition after baking. Enjoy
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