Featured Recipe: Mexican Lasagna

July 31, 2011

Today’s featured recipe for Mexican Lasagna will add new flavors to family mealtime as an old favorite gets a south of the border twist.

Mexican Lasagna

Ingredients

  • 1 can (10 3/4 ounces) Campbell’s Condensed Cheddar Cheese Soup
  • 1/4 cup milk
  • 1 package (about 1 ounce) fajita seasoning mix
  • 1 pound ground beef
  • 1 can (10 3/4 ounces) Campbell’s Condensed Golden Mushroom Soup
  • 1/2 cup water
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons dried oregano leaves, crushed
  • 12 corn tortillas (5-to 6- inch)
  • Chopped tomatoes (optional)
  • Sliced green onions (optional)

Preparation

  1. Stir cheese soup, milk and half the fajita seasoning in medium bowl until mixture is smooth.
  2. Cook beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
  3. Stir mushroom soup, water, chili powder, oregano and remaining fajita seasoning in skillet and heat to a boil. Reduce heat to low. Cook for 5 minutes. Remove skillet from heat.
  4. Place 3 tortillas in the bottom of a 2-quart shallow baking dish, overlapping slightly. Spread 1 cup beef mixture over the tortillas. Repeat layers twice. Top with remaining tortillas. Spread the cheese soup mixture over the tortillas.
  5. Bake at 350°F. for 30 minutes or until hot and bubbling. Let stand for 10 minutes. Sprinkle with the tomatoes and onions, if desired.

Serves
Makes 6 servings

Preparation Time:
20 minutes

Bake Time:
30 minutes

Standing Time:
10 minutes

Comments

8 Responses to “Featured Recipe: Mexican Lasagna”

  1. susan on August 1st, 2011 9:43 pm

    i have made this for a long time now and i put enchilada sauce on top. if you don’t like mushrooms use cream of celery soup- yum.and sour cream on top when you serve it.

  2. crikey on August 1st, 2011 1:51 pm

    My mother has been making these for at least 20 years, but simpler, and we have always called them Mexican Stack Ups.

    I will definitely try this recipe. It looks better. MINUS those mushrooms. Mushrooms are not usually in Mexican food are they?

  3. Rena on August 1st, 2011 8:47 am

    I’ll bet a layer of refried beans would be sooo good in this receipe. MMMmmmm

  4. Queenbee on July 31st, 2011 9:01 pm

    I just made it for my family; doubled the recipe. Everyone liked it. I’m not a mushroom fan, so I didn’t like those too much. I added some taco sauce on mine. It was also very filling.

  5. Lin on July 31st, 2011 12:52 pm

    Yummy, can’t wait to try,Thankyou..

  6. Angi B. on July 31st, 2011 11:36 am

    This looks and sounds absolutely delicious. Thanks so much for sharing, I love trying new things…

  7. T on July 31st, 2011 11:19 am

    I agree with Donna

  8. Donna on July 31st, 2011 9:24 am

    Now THAT looks like some good eatin’! I’ll add this to my collection and make it real soon. Thanks for sharing it with us.

Written by William Reynolds · Filed Under FEATURE TOP STORY, Features, News