Recipe of the Week...Mexican Lasagna

Here's a quick and yummy meal that's sure to please! Mexican Lasagna is one of Justin's favorite meals, so I like to make it often for him. I serve it up with a side salad and/or corn on the cob, and add a dollop of lite sour cream to the top of the Mexican Lasagna, along with a few sliced black olives. (Although I was out of black olives when I took this picture!)

Ingredients:

• 1 lb. lean hamburger meat
• 1 small onion, finely chopped
• 1 can enchilada sauce
• 1 can cream of mushroom soup
• 2 cups shredded Monteray Jack cheese
• Corn tortillas
• Sour cream, (optional)
• Sliced black olives, (optional)
• Salt and pepper to taste

Method:
In a large skillet, brown hamburger meat, salt, pepper and onion until meat is cooked through and onion is transparent. While meat is cooking, combine enchilada sauce and soup in a medium sauce pan and whisk together over low heat until smooth and warmed through. Add cooked, drained hamburger meat/onion to sauce mix. Spread a thin layer of the sauce/meat mixture on the bottom of a buttered 9" x 13" baking dish. Add a layer of corn tortillas. Repeat twice, ending with a layer of sauce. Sprinkle top with shredded cheese. Bake at 350 degrees for approximately 30 minutes or until hot and bubbly. Top each serving with sour cream and sliced black olives if desired.

Have a WONDERFUL week!