A spicy twist on the Italian favorite. Here is an extra hint/tip - leave out all the tortillas and this makes one great Superbowl Football Party Dip!! *just serve tortilla chips on the side for dipping!
1 lb lean ground beef
1 tsp cumin
1 tsp garlic powder
1/8 tsp cayenne powder
1/2 tsp salt
1/2 tsp black pepper
1 (14.5 oz) can diced tomatoes
1 (4 oz) can fire roasted diced green chilies
18 6-inch” corn tortillas
3 cups shredded cheese, Mexican blend
6 oz can sliced olives, drained *optional
1 tomato, seeded & diced
1/4 small purple onion, finely chopped
Lettuce, chopped to serve with
1 (10oz) can enchilada sauce
1 can cream mushroom soup
1 can cream of celery soup
Directions: Preheat oven to 350°F.
In a large skillet, over medium high heat, add beef, and brown until no longer pink, drain and return to stovetop. Add spices, salt and pepper to skillet, add tomatoes and green chilies. Stir to combine. Allow to cook while you begin preparing the baking dish and the sauce.
Sauce, combine all sauce ingredients in sauce pan on stove top until well blended and heated through. Set aside for assembly.
Lightly grease a 9x13 baking dish. Smooth 1/3 of the enchilada sauce over the bottom of baking dish (9x13). Lay 6 tortillas on the bottom of the pan, slightly overlapping until pan is covered. Spoon half of the beef mixture and 1/3 of the sauce over top of the tortillas, spread evenly, sprinkling half the cheese over the top. Top with 6 tortillas, repeat layering ending with tortillas. Sprinkle with cheese, tomato, onion and black olives.
Bake uncovered for 30 minutes, until cheese is melted and lasagna is warmed through. Remove from oven and sprinkle with chopped lettuce. Serves 8.
Recipe adapted from: Gooseberry Patch Family Favorite Recipes
Photos by: Diane Baker for Canning and Cooking at Home