Tasty Tuesday ~~ Mexican Lasagna

Something different for you casserole lovers like me. We served this up at the men's shelter last month and it was a huge hit. 


 Mexican Lasagna

2 pounds lean ground beef (or mix of turkey, beef and/or ground  

  venison)

1 15-ounce can refried beans

1 14.5-ounce can of Rotel tomatoes

1 small can cream of mushroom soup

4 large flour tortillas (cut in 2” strips, and then halved)

12 oz. sour cream

1 cup shredded sharp cheese

1 cup shredded Mexican blend cheese 

1 ½ tsp. chili powder

1 16-ounce can of large black olives, drained & sliced

Preheat oven to 350. Brown meat in a large skillet over medium high heat. Drain off drippings. (Use a big pot so you can add the other ingredients in.)

Add chili powder, beans, Rotel, olives, sour cream, and soup together in a large bowl and mix well. Add to meat pot and heat thoroughly.

Line baking pan(s) with tortilla strips, making sure to cover the entire bottom of pan. Then spoon in half of the meat mixture and top with half the cheese. Repeat so you have a double layer of everything.

Bake covered for 30-40 minutes. Great with pico de gallo or salsa added. Ole’!