Mexican Lasagna with Beef |
| Name: |
Vanessa Palmer |
| Base: |
Fort Campbell |
| Recipe: |
1lb Ground Beef
1 can kidney beans
1 can pinto beans
1 can cream of mushroom soup
chopped onions
chopped peppers
flour tortillas
red or green enchillada sauce
1-2 cups Mexican Blend cheese
First, brown the ground beef. Add kidney and pinto beans, cream of mushroom soup, onions, and peppers.
Line a 13x9 casserole dish with foil. lay 2-4 tortilla wraps on the bottom. Pour some of the enchillada sauce on top, add the meat mixture, then add some more enchillada sauce. Add 2-4 more tortilla wraps with a little more enchillada sauce. Top with cheese.
Bake 45-60 minutes at 350 degrees.
Makes 6-8 servings
*You can make as many layers as you like using the tortilla wraps to separate the beef into layers. |
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