Mexican Lasagna
By Yankee Magazine|Mar 02 2007|
Ingredients
Mexican Lasagna
12 Soft Shell Flour Tortillas
2 lbs. Ground beef or Turkey
1 (14.5 oz) Recipe Ready Tomatoes
1 (8oz) Tomato Sauce
1 Onion (Chopped)
1 pkg (1.25 oz) Dry Taco Seasoning Mix
1 1/2 Cups Water
16 oz Sour Cream
3/4 lb Grated Chedder Cheese
Instructions
Cut the tortillas in half. Brown ground meat with onion, drain fat. Add tomatoes, sauce, taco seasoning mix and water – simmer for 20 minutes or until thickened. Place tortillas in bottom of lightly greased 9 x 13 baking dish. (I have never greased my pans and have yet to have a problem). Put straight edges to the side of pan. Cover tortillas with 1/3 of sour cream – thin layer. Spread with 1/3 meat sauce and top with 1/3 cheese, about 1 cup. Repeat layers in same order. Bake at 375 for 25-30 min or bubbly hot. Let cool 5 min. Cut into squares and top with lettuce, tomato, and taco sauce. I usually set these items out along with extra sour cream and salsa and let people make their own. Serve refried beans as a side dish
