Ingredients

The following ingredients have 4 Servings
  • 1 pound lean ground beef
  • 2 Tablespoons taco seasoning
  • 8 ounces sour cream
  • 2 10-ounce cans Rotel Tomatoes
  • 1 10-ounce can Condensed Cream of Chicken Soup
  • 2 Cups shredded Mexican cheese
  • 8 10-inch flour tortillas
  • 2 15-ounce cans Ranch Style Beans
  • chopped cilantro

Instruction

  • Preheat Oven to 350 F. Spray a 9x13 pan with cooking spray.
  • In a large skillet over medium-high heat add the ground beef and taco seasoning and cook, stirring often, until the beef is completely cooked through. 
  • In a small bowl, mix together the sour cream and cream of chicken soup, set aside.
  • Tear 4 tortillas in half (you'll have 8 halves) and layer them in the bottom of your pan.
  • Put half the cooked meat over tortillas, and pour 1 can of the ranch style beans and 1 can of the Rotel tomatoes over the beef. Then spread half the sour cream mixture over the beans. Top with 1 cup of the shredded cheese.
  • Cut your remaining tortillas in half and layer them in the pan. Layer the remaining ingredients as you did above: the ranch style beans, Rotel tomatoes, sour cream mixture, and cheese.
  • Bake for 30-40 minutes, or until the cheese is melted and the lasagna is nice and bubbly.
  • Let cool 5-10 minutes before serving. Sprinkle to top with chopped cilantro, if desired.