Mexican Lasagna
from Family Features
Prep: 20 minutes
Bake: 30 minutes
Stand: 10 minutes
Makes: 6 servings
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)
Stir cheese soup, milk and half the fajita seasoning in medium bowl until mixture is smooth.
Cook beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
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.
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.
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.
