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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A Mexican Lasagna type casserole that can be made with ingredients you probably have on hand. A great one for cool evenings and hungry families or potlucks. Don't let the cream of chicken soup throw you - it helps to balance the flavors. Best if you let it set for 10-20 minutes before serving; easier to cut and plate. Ingredients:
2 lbs ground beef |
1 medium onion, chopped |
1 garlic clove, minced |
1 teaspoon chili powder |
1 teaspoon salt |
1/4 teaspoon pepper |
12 flour tortillas (6 inches) |
2 (15 ounce) cans pinto beans, rinsed and drained |
6 slices process cheese (velveeta) |
2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted |
1 (10 ounce) can diced tomatoes and green chilies, undrained |
Directions:
1. In a skillet, brown beef; drain. Add onion and garlic; cook until tender. Remove from the heat; add chili powder, salt and pepper.
2. Place six tortillas in a greased 13-in. x 9-in. baking dish, overlapping slightly. Top with half of the meat mixture. Layer with beans, remaining meat mixture, cheese and remaining tortillas. Combine soup and tomatoes; pour over tortillas (dish will be full). Bake, uncovered, at 350° for 30 minutes or until bubbly and heated through. Even better the next day if there's any left! I often make a couple, putting one in the freezer for later.
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