Mexican Lasagna

1 lb. lean ground beef
1 medium onion
2 garlic cloves
1 small can of Ortega diced green chilies
1 small can of corn drained
2 heaping teaspoons (regular not the measuring kind) of chili powder
1 tsp cumin
1 can of Mexican style stewed tomatoes (14 oz.)
1 small can tomato sauce
8 corn tortillas
8 oz. sour cream
8 oz. bag of pre-shredded Mexican cheese
1 can black olives

Preheat oven to 375.

In one pan, saute the onion and garlic in vegetable oil until soft. Fry the hamburger alone in another pan until almost done and drain most of the fat. Add the spices to the hamburger, fry a little more. Add the tomatoes, sauce, chilies, corn and the onion/garlic saute to the meat and heat it all the way through.

In a 13x9 casserole dish, put a layer of the hamburger mixture down. On top, add a layer of corn tortillas. I quartered the pieces. Repeat. Top the whole shebang with sour cream, top that with cheese and garnish with black olives (only I hate olives and didn't let them sully my dish).
Cover with tin foil and bake for 25 minutes.
Remove foil and bake for 20 minutes more. Let sit for 10 minutes before serving.
MORAL OF THIS STORY: When BFF's Mom gives you a recipe, you better make it. Even if you NEVER cook. I made this and my family ate it and we all lived to tell the tale.


Andrea said...

well this was random

Ang said...

mom made it last week, and has become one of my favorites!