Mica's Mexican Lasagna

• Print

Thursday, January 01, 2004

Categories:

Tex-Mex/Entree

Yield:

6 servings

Ingredients:

12 Corn tortilla shells1 pound ground beef
1 15 ounce can Hormel Chili (no beans)
1 8 ounce container sour cream
1 14 ounce can diced tomatoes w/garlic & chives
1 pound Colby & Monterey Jack cheese blend

Directions:

Preheat oven to 400 degrees. Brown ground beef and drain. Return to skillet with the sour cream, diced tomatoes and chili. Mix well. In a 3 quart, 9 x 13 baking dish, add 1 cup of chili mixture, spread evenly and layer with six corn tortillas. Divide remaining chili mixture in half. Layer one half on top of tortillas, then top with one half of cheese. Repeat layers of remaining tortillas, chili mixture and cheese.
Bake 20 minutes at 400 degrees

Nutrition Facts:

Source:

Mica Stroder