Sunday, May 16, 2010

Mexican Lasagna 2

1 lb of lean ground beef
3/4 cup of water
1 packet of ortega taco seasoning mix
3/4 cup shredded mexican cheese blend
1/2 cup nacho cheese sauce
4 8 inch soft flour tortillas
1/2 cup ortega enchilada sauce
4 oz can sliced black olives
Diced Tomatoes

Green onion, sour cream, black olives, mexican cheese, sliced jalapenos

Preheat oven to 350.
Brown the beef over medium heat, drain fat.
Stir in water, taco seasoning mix. Cook and stir until thickened.
Remove from heat
Add one half of the cheese and one half of the nacho cheese sauce to the meat mixture; mix well
Place 1 tortilla into a 9 inch pie plate
Layer 1/3 of the meat mixture on top. Spread one quarter of the enchilada sauce onto the meat layer.
add some olives and diced tomatoes, then repeat two more times.
Spread remaining cheese, cheese sauce, and enchilada sauce on top of the lasagna.
Bake uncovered, 15-20 minutes on center rack. Remove from over.
Cut into wedges and serve with desired toppings.

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