Mexican Lasagna

Ingredients

• Canola Cooking Spray
• 2 lbs. 85% lean ground beef, thawed
• 2 1-oz. packages Taco Mix
• 1 cup water
• 6 Fajita Tortillas
• 22 oz. Clancy’s Cheese Melt, cut into 16-inch slices
• 3 10-oz. cans Diced Tomatoes with Green Chilies, drained

Steps

1. Preheat oven to 375°F. Coat an 8-inch baking pan with cooking spray.
2. In a large skillet over high heat, brown the ground beef. Drain fat.
3. Add the seasoning mix and water. Stir and continue cooking over high heat for 2 minutes.
4. Heat the tortillas for 15 seconds in a microwave-safe dish. Cut the tortillas in half.
5. To assemble: Lay 4 cheese slices on the bottom of the baking pan, follow with 6 tortilla halves, 1/3 ground beef, 4 cheese slices, 1/3 tomatoes, 6 tortilla halves, 1/3 ground beef, 4 cheese slices, 1/3 tomatoes, remaining tortilla halves, remaining ground beef, cheese and tomatoes.
6. Bake for 25–30 minutes. Allow to rest for 5 minutes before serving.

Notes

Total Time: 45 minutes.

From a printed recipe (ALDI Test Kitchen (Recipe Courtesy of Chef Michelle)) kept in Rosie Lee’s recipe box.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.