KCC Recipes - Pasta

Mexican Lasagna

from Zoe Higgins

Ingredients

2 pounds ground beef or ground round (seasoned)
1 (16-ounce) can refried beans
1 (10-ounce) can Ro-Tel tomatoes
1 1/2 pounds shredded cheese
12 flour tortillas 1 (15-ounce) can Wolf brand chili (no beans)

Preheat oven to 350 degrees. In a large skillet, brown ground beef with your favorite seasonings. Drain excess grease. Add refried beans; mix well. Remove from heat; add tomatoes. In a 9-by-13-inch pan, layer ingredients, beginning with half of meat mixture, one-third of cheese, and 6 tortillas. Repeat layers, ending with tortillas. Spread chili evenly over tortillas; then sprinkle with remaining cheese. Bake 30 to 45 minutes or until cheese is browned. This can be served with diced tomatoes, sour cream or guacamole.