Featured Recipe: Mexican Lasagna

January 20, 2013

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

4 Responses to “Featured Recipe: Mexican Lasagna”

  1. Lorne Marr on January 27th, 2013 11:39 am

    Thanks for the recipe. I’m pretty sure it tastes fabulous, but I’ll surely give it a try together with some beans and corn (as Kimberly mentioned). This is exactly the kind of a Mexican dish I can’t imagine without beans.

  2. Kimberly Gaona on January 24th, 2013 12:47 pm

    Wow! Really good and easy to make. I added a half can each of black beans (drained) and corn (drained) to the meat mixture. Sprinkled the top with shredded cheese. Served with a side salad (oil and vinegar) with the remaining corn and black beans tossed in.

    Thanks for recipe.

  3. izzaddicted2u on January 21st, 2013 11:26 am

    Looks good. I might slap some Refried Beans in those layers too.

  4. xpeecee on January 20th, 2013 8:59 am

    Me thinks me just slobbered on meself!!! : )

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