aka Mexican Lasagna
Ingredients:
1 lb ground beef
1 green pepper, diced
1 can tomato soup
1 onion, finely chopped
1 can Rotel tomatoes
2 C shredded cheese (cheddar or mozzarella)
1 small can mushroom (optional)
6 flour tortillas
Directions:
Using a large skillet, brown ground beef, pour off grease. Add tomato soup, Rotel, green peppers, mushrooms and onion in skillet.
Cut tortillas into 1” pieces. Add tortillas a small amount at a time to the skillet. If you have a larger skillet you can add them all at once. Mix to coat the tortillas with sauce. Spoon a layer of tortillas and mixture into 2 qt baking dish then add a layer of cheese. Continue until all of tortilla mixture is in baking dish. Top with layer of cheese. Cover with foil, bake for 25 minutes at 350. Uncover, cook for 10 more minutes until cheese has browned.
You can have lots of fun with this and put in whatever ingredients you would like. It can be made into a vegetarian dish by taking out the beef. I have also used sausage instead of the beef, and I’m sure turkey would work as well. You can remove the Rotel tomatoes if you want to tone down the spice. I have also used black beans in it and it tasted wonderful.
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