Post by April B. on Jun 19, 2003 8:55:14 GMT -6
Mexican Lasagne
1 Pkg. Flour Tortilla Shells (Smaller ones work better)
2 cans Enchilada Sauce
1 1/2 pounds of Ground Beef
1/2 jar Picante Sauce
2 8oz pkgs. Cream Cheese
2 pkgs. Taco Flavored Shredded Cheese
1 Small Onion (chopped)
1 Can Sliced Black Olives
1 carton Sour Cream
Preheat oven to 350. Bring cream cheese to room temp. Fry
ground beef and onions in skillet. Make sure to really chop
up the meat. Drain well. Mix meat with enchilada sauce and
picante sauce. Set aside. Spread cream cheese on 1 side of
each tortilla shell and fold in half. Lightly grease 13x9 pan.
Spread a little sauce on the bottom of pan. Put 3 tortilla
shells across to line bottom, top with sauce, sprinkle with
cheese. Repeat till all is used up (ending with cheese on top).
Sprinkle with black olives. Bake for 30 minutes or until cheese
has melted and sauce bubbles. Let cool 10 minutes. Cut and top
each piece with a spoon full of sour cream.
1 Pkg. Flour Tortilla Shells (Smaller ones work better)
2 cans Enchilada Sauce
1 1/2 pounds of Ground Beef
1/2 jar Picante Sauce
2 8oz pkgs. Cream Cheese
2 pkgs. Taco Flavored Shredded Cheese
1 Small Onion (chopped)
1 Can Sliced Black Olives
1 carton Sour Cream
Preheat oven to 350. Bring cream cheese to room temp. Fry
ground beef and onions in skillet. Make sure to really chop
up the meat. Drain well. Mix meat with enchilada sauce and
picante sauce. Set aside. Spread cream cheese on 1 side of
each tortilla shell and fold in half. Lightly grease 13x9 pan.
Spread a little sauce on the bottom of pan. Put 3 tortilla
shells across to line bottom, top with sauce, sprinkle with
cheese. Repeat till all is used up (ending with cheese on top).
Sprinkle with black olives. Bake for 30 minutes or until cheese
has melted and sauce bubbles. Let cool 10 minutes. Cut and top
each piece with a spoon full of sour cream.