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

Wednesday, December 19th 2007, 4:19 pm

By: News On 6


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
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