Friday, June 28, 2013

Tex Mex Lasagne

This recipe was given to me by my mother. She got it either from a Spanish class my sister took in high school or a friend who's since passed away. How it came into my family is not important. All you need to know is that a. it's delicious b. it is incredibly easy to prepare and c. you will never again wonder what to make for guests... unless you're a vegetarian.
Preheat oven to 350 degrees.
1 pound ground beef
1 can cream of chicken soup
1 can cream of mushroom soup
8 ounces Picante sauce (I use the medium variety but you use whatever you like best.)
1 large bag shredded cheddar cheese
1 bag Tostitos Rounds
Brown ground beef and drain. Set aside.
In a sauce pan, combine cream soups and Picante sauce and cook over medium heat until hot, stirring frequently to prevent sauce from burning to the bottom of the pan. Add the meat. Remove from heat.
Crush 1/2 bag Tostitos and spread evenly in the bottom of a casserole dish. Next, spoon your meat and sauce mixture over the crushed chips until you have an even layer. Evenly spread the cheese over the top of the meat and sauce. Use whole Tostito Rounds to make rows of chips along the top of the casserole. (You'll wind up with three or four rows if you place them "longways" and five or six rows if you place them "shortways.")
Bake at 350 degrees for twenty minutes.
Serve with rolls of your choice and a green salad if desired.

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