6 Corn Tortillas1 lb. lean Ground Beef1 medium Onion diced1 can (2 1/2 oz.) Early California® sliced Black Olives drained1 (10 oz.) can Enchilada Sauce1 1/2 cups grated Cheddar CheeseSour Cream
Lasagna Mexicana con Tortillas de Maiz y Carne Molida
1. Brown ground beef with onion. Drain fat and add enchilada sauce and olives. Simmer 5 minutes.
2. In bottom of round 2 qt. casserole, place 1 tortilla and layer on meat sauce and 1/2 cup cheese. Repeat layering 5 times. Top with remaining cheese. Cover and bake at 400 degrees F for 25 minutes. Remove, let stand 5 minutes. Cut into wedges and serve with sour cream.
Enjoy this delicious Mexican lasagna Mexican recipe!