Wednesday, December 9, 2009

Mexican Lasagna

This Minnesota Mexican dish was, naturally, picked up at a potluck that my mom went to. It's part enchilada, part hotdish, which equals one satisfying meal. I love the texture of the baked corn tortillas and the cream of mushroom base brings me back home to the cream-of-something-inspired dishes that my mom frequently made. There are quite a bit of olives in this dish but if you don't like them I think they could easily be omitted. Don't forget to top it with all of your favorite taco toppings i.e. lettuce, tomatoes, taco sauce, sour cream, avocados, green chilies, etc. Ole!
Mexican Lasagna
1 lb ground beef
1/2 onion chopped
1 can cream of mushroom soup
1/2 tsp salt
1/2 tsp pepper
6 oz. black olives, sliced
1/2 sm. can green chilies, chopped
1 c. mild Ortega taco sauce
12 sm. corn tortillas
6 c. shredded colby jack/cheddar
Brown meat and onions, drain excess fat. Add soup, salt/pepper, taco sauce, olives and chilies. Simmer a few minutes. Grease 9x13 pan and line with 6 tortillas. Layer 1/2 the meat, 1/2 the cheese then 6 more tortillas, remaining meat and cheese. Bake at 350 30-45 minutes. Let set 10 minutes before cutting to serve.

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