It is a cold rainy day here in Texas and that makes it time for comfort food in this home!
One of our all time family favorite comfort meals is Mexican Lasagna, so I though it would be nice to share. This meal is quick, easy and enough to have left overs for tomorrow's lunch...always a bonus.
Ingredients:
Approximately 8-10 flour tortillas, depends on how overlapped you lay them
1 pound ground meat
1 small/medium onion
1 can Rotel
1 can Ranch Style Beans
1 can Cream of Chicken soup
Velvetta cheese
Preheat oven to 350 degrees.
I use my handy, dandy Pampered Chef pizza cutter to cut the flour tortillas into about 1" strips.
Brown the onion and ground meat, drain off any liquid/fat. Combine meat/onion, Rotel, Ranch Style Beans and soup and mix well. (I normally use the smaller can of Ranch Style Beans but this is what I had...it will just have more beans this time!)
Spray 9x13 pan with nonstick spray...or 2 8x8 pans if you want to have a make one/freeze one meal. Place one layer of tortilla strips, half of the meat mixture, and slices of velvetta. Repeat layers. We are a family of 3 and this meal goes a long way, so I did the make one/freeze one version tonight.
Bake uncovered for 30 minutes or until bubbly around the edges. Let rest for 10 minutes before serving...mostly so that you don't burn the roof of your mouth.
Sliced avacado, tomato, sour cream, jalapeños or pico de gallo are nice additions if I have them on hand. Tortilla chips and salsa are a must!!
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