December 30, 2008

Mexican Lasagna

Abraham at 22 Words just asked us to add our links to a recent post with our favorite potluck dish. Since a friend of a friend just reached out to me on Christmas for this recipe, I decided to add it to the good 'ole blog :D It's a family recipe that fed quite the many hungry college kids when I was a Resident Assistant in college.

~1 pkg of 20 fajita size flour tortillas (you won't use all but you'll probably need more than 12)
~1 can of cream of chicken soup
~1 can of Ranch Style Beans
~1 can of regular Rotel tomatoes & chiles
~1 lb ground beef, browned & crumbled
~About half of 1 lb regular velveeta, sliced in 1/4" inch slices
~13" x 9" glass pan
~non-stick spray

Cook your meat, slice the cheese, spray your pan. Preheat the oven to 375. Heat the tortillas slightly in the microwave so that they're flexible. Begin the lasagna layers with the flour tortillas, one for each corner and however many you need to create a complete cover of the bottom. You don't want the other layers to leak through while it's cooking.

The next items to be added go in the following order using half of the ingredients for your first layer: cream of chicken soup, meat, beans, rotel, cheese. Do your second complete layer the exact same way, beginning with another layer of flour tortillas, then soup, etc.

Bake for approximately 30-45 minutes; look for the cheese on top to be melted and you will see the beginning of some little brown spots on the cheese. (Don't worry - the brown spots don't mean it is burned!) We usually serve it with tortilla chips or salad, as well as guacamole and/or salsa. You can also switch out the ground beef for cooked chicken if you'd like.


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