Cheesy Mexican Taco Lasagna
Description
Update your boring Italian lasagna with this Mexican lasagna. Leave out the lasagna noodles and use tortillas, and make it burst with flavor using fajita or taco seasoning mix, other spices and condensed soups. Top it all off with sour cream, guacamole, c
Ingredients
10 3/4 oz. can Condensed Cheddar Cheese Soup
1/4 c. milk
1 oz. package fajita or taco seasoning mix
1 lb. lean ground beef
1/2 large onion, chopped
10 3/4 oz. can Condensed Golden Mushroom Soup
1/2 c. water
1 T. chili powder
1 1/2 t. dried oregano leaves, crushed
12 corn tortillas (5 to 6 inch in size)
chopped tomatoes, if desired
sliced green onions, if desired
guacamole, if desired
sour cream, if desired
Directions
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Preheat oven to 350 degrees.
Stir cheese soup, milk and one half of the fajita seasoning in a medium bowl until mixture is smooth.
Cook beef with chopped onion in a 10 inch skillet over medium-high heat until well browned, stirring often to break up meat. Discard fat.
Stir golden mushroom soup, water, chili powder, oregano and the remaining fajita seasoning in a skillet; bring to a boil. Reduce heat to low; cook 5 minutes. Remove skillet from heat.
Place 3 tortillas in the bottom of a 2 quart shallow baking dish, overlapping slightly. Spread 1 c. beef mixture over the tortillas; repeat layers twice. Top with the remaining tortillas. Spread the cheese soup mixture over the tortillas.
Bake 30 minutes or until hot and bubbling. Let stand 10 minutes. Garnish with chopped tomatoes and green onions, if desired.
6 servings.