I know - it's a terrible picture.
But this Tex-Mex Lasagna is so good it's the only one I could get before the whole thing disappeared!
I found this recipe when I was searching on Recipezaar one day for OAMC recipes, and I'm so glad I printed it out. I made a single recipe of it the first time to test out, but next time I'll definitely be doubling it. We don't generally eat a lot of casseroles and it's a little more processed than we usually eat… but for a once-in-a-while meal, I'm okay with it.
It's just too good not to enjoy!
1 dozen corn tortillas, cut into 1" strips
1 lb. ground beef (turkey or chicken would be fine too)
garlic powder, chili powder and cumin – to taste (or packaged taco seasoning)
1 can Ro-Tel tomatoes
1 can ranch style beans (or 2 c. kidney beans)
8 oz. shredded colby-jack or cheddar cheese
1 can Cream of Chicken soup (I only used half)
1/2 c. sour cream
2 oz. diced green chilis (I like Ortega)
- Brown beef/turkey in skillet until no longer pink. Add taco seasonings – I like about 2 t. of chili powder, 1 t. of cumin and a teaspoon or so of powdered garlic, along with salt and pepper.
- In separate bowl, combine cream of chicken soup, green chilies and sour cream.
- Cover the bottom of a 9"x13" baking dish with enough tortillas to completely cover.
- Layer taco meat, beans and half of the shredded cheese.
- Follow with another layer of tortillas, again making sure to completely cover lower layer.
- Cover second layer of tortillas with soup and sour cream mixture, then Ro-Tel tomatoes, then the rest of the shredded cheese.
- Bake at 350 for 30-45 minutes until cheese is melted and starting to brown.
This freezes great – I just added a little extra time for baking and it was perfect. And honestly, I think you could probably leave the meat out and not really miss it – just add the taco seasoning spices to the sour cream and Cream of Chicken soup mixture or the beans. I might just have to try that next time!