07 November 2008

Mexican Lasagna

I'm sorry that I didn't get a picture of this last night. Our small group was ready to dig in when I took it out of the oven and I totally forgot. It was delicious and was completely gobbled up! But I promised the recipe and I know you'll love it!

Mexican Lasagna

1 1/2 lbs. lean ground beef
1 pkg. dry taco seasoning mix (or use my recipe)
1 cup water (reduce to 1/2 cup if using my recipe)
1 (8 oz.) can tomato sauce
2 cups sour cream
1 egg
1/2 cup sliced ripe olives
about a dozen flour tortillas
8 oz. shredded Cheddar cheese
8 oz. shredded Monterey Jack cheese
1 (4 oz.) can chopped mild green chilies
Brown ground beef in a skillet; drain fat. Add taco seasoning and water; simmer 5 minutes. Add tomato sauce, simmering until sauce thickens slightly. In a small bowl, beat egg and mix in sour cream; add ripe olives. Set aside. Using a 13 x 9 baking dish, over bottom of dish with a small amount of meat sauce. Place a layer of overlapping tortillas on bottom of dish. Continue layering with half of the meat sauce, half the sour cream and a third of the cheese. Repeat layers once more, then top with the green chilies, a final layer of tortillas and the remaining cheese. Bake in a preheated oven at 350F for 30 minutes. Makes 8 servings.
*Serve with shredded lettuce, tomatoes, avocado slices, etc.


Angela said...

Hi Lora and thanks for stopping by to say hi the other day. I really miss blogging and I REALLY miss cooking, LOL! I hope to be back to both very soon.

This casserole sounds awesome. We have a Rachael Ray version that we make, but I made it last week and wasn't as thrilled with it as I usually am. Don't know what happened. Yours sounds better so we will definitely try it!

Nancy said...

I can't wait to try this one, too. I swear, if you didn't post recipes, my family would starve! How did I ever feed them before we started blogging?!?!?