|
Mexican Lasagna
1 pound hamburger
1 large onion, chopped
1 clove garlic, minced
4 teaspoon chili powder
1 19 ounce can crushed tomatoes
2 16 ounces cans kidney beans, drained
2 teaspoons salt
1 package 10 inch flour tortillas
3 cups shredded cheddar cheese
1 cup shredded lettuce
Brown the hamburger, drain and add the onion and garlic. Cook for 2 minutes, stirring occasionally. Stir in the chili powder, tomatoes, kidney beans and salt. Simmer, uncovered, for 15 minutes. Spoon 1 cup of the hamburger mixture into a 13 x 9 x 2 inch baking dish. Cut 4 tortillas and arrange on top of the mixture. Spoon half the remaining hamburger mixture over the tortillas. Cut three more tortillas and arrange on top. Cover with the remaining hamburger and top with cheese. Bake at 350F for 30 minutes. Top with lettuce and serve.
|
VIEW RECIPE
