Sloppy Mexican Lasagna
2 pounds hamburger
1 onion, chopped
1 can black olives, chopped
1 can enchilada sauce
1 (16 ounce) jar Thick and Chunky Salsa
1 (15 ounce) can tomato sauce
At least 16 ounces shredded Colby/jack cheese
1 can golden mushroom soup
18 corn tortillas
Brown the ground beef with the onion, drain, add the olives, sauce, soup, and salsa, simmer over medium heat for 45 minutes to 1 hour to thicken.
Spray a 13 x 9-inch baking pan with cooking spray. Layer 6 tortillas, 1/3 meat mixture and 1/3 cheese; repeat two more times. Bake at 350 degrees F for 30 to 35 minutes until bubbly.
Serve with your favorite salad or side dish and sour cream and guacamole.
Yield: 12 servings
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